1 COBS Bread Hungarian Parmesan Roll
1 tbs olive oil
200g smoked salmon
1 small tub cream cheese
1 Lebanese cucumber, finely sliced
fresh dill to garnish
Pre-heat oven to 180˚C. Slice Hungarian Parmesan Roll into thin (max 5mm) slices.
Drizzle with olive oil, place on an oven tray and bake until crisp (about 6-8 minutes).
In the meantime, cut the smoked salmon into strips, and slice cucmber.
Place a smear of cream cheese on each crostini, top with salmon and cucumber and garnish with dill.