NEW YORK STYLE CROSTINI

Chef Chris created this recipe to pair with Caelestis Cellars Tempranillo Rose

Ingredients:

• 2 baguettes

• Olive oil

• Salt & pepper

• 8 oz cream cheese

• 1 package of lox or your favorite smoked salmon

• 1 jar of capers

• 1 small red onion

• 2 sprigs of fresh dill

Directions:

Preheat oven to 350*

Cut bread into crostini medallions and drizzle lightly with olive oil then place on a sheet pan. Bake in the oven for 3-4 minutes or until slightly crisp. (This can be done the night before, so they are crispy but not hot.)

Cut red onion thinly. (A potato peeler works great for this.)

Cut dill sprigs into pieces about the length of the crostini medallions.

Spread a thin layer of cream cheese evenly on each crostini medallion. Top with 1-fold of lox or your favorite salmon, 5-6 capers, 2 sprigs of dill, and 2-3 onion slices.

 Serve with the award-winning Caelestis Cellars Tempranillo Rose!
(Also works great with the very limited Caelestis Cellars Oaked Chardonnay or Stainless Chardonnay!)