smoked salmon toasts

Ingredients:

1 ficelle baguette

2 ounces thinly sliced smoked salmon

3 tablespoons whipped cream cheese

2 teaspoons finely chopped red pepper

1 tablespoon chopped fresh chives

Directions:

Cut the ficelle baguette crosswise diagonally into thirds or fourths depending on its length, then slice in half lengthwise. Toast lightly in a toaster oven. Set aside to cool on a rack. Can be made earlier in the day, cool completely then store in airtight container.

Cut the smoked salmon into eight ribbons. Can be made earlier in the day. Cover and refrigerate.

Right before serving spread each toast point with a teaspoon of whipped cream cheese. Sprinkle a little finely chopped red onion. Top with a ribbon of smoked salmon. Sprinkle with a few snippets of chive.

Makes six to eight toast points.