Salmon & Lemon Cream Cheese Crostini
with Pumpkin, Goat Cheese & Crispy Sage Crostini | Serves 4-6
Take your sides to the level, by jazzing up golden crostinis with some seriously stellar sides. We've whipped up a cold-smoked salmon and cream cheese duo and a roast pumpkin and crispy sage pairing that checks every box!
Unfortunately, this week’s capers was in short supply, so we’ve replaced it with lemon. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1 bag
dill
4
mini baguettes
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Soy, Almond, Hazelnut. )
1 packet
marinated goat cheese
(Contains Milk;)
1 bag
sage
1 packet
cold-smoked salmon
(Contains Fish;)
½ packet
cream cheese
(Contains Milk;)
1 sachet
garlic & herb seasoning
1
lemon
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on lined oven tray. Drizzle with olive oil, season with salt then toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop dill. Slice lemon into wedges. Slice mini baguettes on an angle into 1cm-thick slices. Drain marinated goat cheese. Pick sage leaves. Tear or slice cold-smoked salmon into small pieces. • In a medium bowl, combine cream cheese (see ingredients), a squeeze of lemon juice and pinch of salt and pepper.
• In a large bowl, combine garlic & herb seasoning and 1/4 cup of olive oil. Add baguette slices and toss until well coated. • Spread baguette slices in a single layer between lined oven trays. Place sage to the side of one tray and drizzle with olive oil. Bake until baguette slices are golden and crisp, 5-6 minutes. Allow to cool. • Roughly chop sage. When pumpkin has cooled slightly, in a medium bowl combine pumpkin and drained goat cheese.
TIP: If your oven tray is crowded, divide the baguette slices between two trays.
• Spread 1/2 the crostini with pumpkin and goat cheese mixture, then sprinkle with sage. • Spread remaining crostini with lemon cream cheese. Top with salmon, then sprinkle with dill. • Arrange salmon and lemon cream cheese crostini and roast pumpkin, goat cheese and crispy sage crostini on serving platters. Enjoy!