Smoked Salmon Spread
From Ina Garten

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
2. Add the smoked salmon and mix well.
3. Chill and serve with crostini, crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Crostini

24 slices baguette french bread
2-3 Tbsp. olive oil
salt and pepper

1. Preheat oven to 350 degrees.
2. Lightly brush both sides of bread slices with olive oil.
3. Place on baking sheet and bake at 350 degrees for 10-18 minutes until the bread slices are crisp, dry, and light golden brown, turning once during baking.

Serves 12