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Crostini with Smoked Salmon, Dill & Cucumber

Serves 4


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.