Salmon and Pecan Crostini with Horseradish Whip

1.Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil.

2.Toast the baguette slices in the oven for 8-10 minutes or until golden and crisp. Remove and let cool slightly.

3.In a medium bowl, combine the softened cream cheese and prepared horseradish. Mix well until smooth and creamy. Add lemon juice, salt, and pepper to taste, then set aside.

4.In another bowl, gently mix the flaked canned salmon, chopped pecans, and diced red onion. Season lightly with salt and pepper.

5.Spread a generous layer of the horseradish cream cheese mixture onto each toasted baguette slice.

6.Top each crostini with a spoonful of the salmon and pecan mixture, pressing lightly to adhere.

7.Garnish each crostini with finely chopped fresh chives or dill if desired for a fresh herbal note.

8.Serve immediately to enjoy the contrast of crunchy toast, creamy horseradish whip, and savory salmon-pecan topping.