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Smoked Salmon Crostini

Updated: Friday, February 7 2014, 12:35 PM EST
Servings: About 20, with 2 crostini per person

1 Tablespoon Kroger Unsalted Butter
2 medium Sweet Onions, cut into thin julienne slices
1 Private Selection Baguette
1 batch    Hummus Recipe
2 packages Private Selection Smoked Alaskan Sockeye Salmon
6 oz. Parmigiano-Reggiano cheese, finely grated (about 1 cup)
2 teaspoons Lemon Juice, fresh
2 teaspoons Lemon Zest, fresh
1 jar Capers, drained

1 can (approx. 15 oz.) Chick Peas, drained and rinsed
1 package Mukimame (Shelled Edamame) Beans, frozen, thawed
1 teaspoon Garlic, fresh, minced
1/4 cup Lemon Juice, fresh
3 tablespoons Tahini Paste
1 teaspoon Cumin, ground 
1/4 cup Plain Yogurt, fat free
2 tablespoons Extra Virgin Olive Oil
To taste Sea Salt
Make Caramelized Onions: Melt the butter in a large, heavy saucepan over medium-high heat. Add the onions and start to caramelize, allowing the onions set in the pan until lightly brown before stirring. This allows the natural sugar to come out in the onions and should take about 12-15 minutes. Transfer to a bowl and let cool

Make Hummus: In a food processor, puree the Chick Peas and Mukimame until smooth. Add remaining ingredients and pulse until thoroughly combined. Put mixture in a bowl, refrigerate until needed for assembling appetizers.

Assemble and serve: Preheat oven to 375° F for 15 minutes. Position rack near bottom of oven.

Slice baguette into ¼” rounds. On a heavy baking sheet pan, toast baguette rounds for about 5 to 7 minutes, until lightly browned, be careful not to burn the bread.
Once cooled, spread each baguette slice with 1 teaspoon of hummus per slice, and layer with a crostini-sized piece of Smoked Salmon. Scatter caramelized onions over Salmon, followed by about 1/2 teaspoon of grated cheese.

Transfer baguettes back to the baking sheet and bake until cheese has melted, 3 to 5 minutes.

Arrange crostini on a platter and sprinkle with lemon juice and serve.

Smoked Salmon Crostini

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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