Servings: 40 pieces. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins
• 8 oz soft fresh goat cheese
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons of grated lemon peel
• 1/2 teaspoon coarsely ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• 30 thin slices French-bread baguette
• 12 oz thinly sliced smoked salmon
• Thinly peeled lemon peel strips from one lemon, cut into tiny
1. Preheat VENTRAY Oven to 350°F.
2. Blend cheese, herbs, lemon zest, and black pepper in a bowl. Set aside.
3. Brush oil over both sides of bread slices.
4. Place bread on the baking tray of VENTRAY Oven. Bake for about 5 minutes on each side.
5. Spread cheese mixture over toasts.
6. Top with salmon.
7. Garnish with lemon peel strips.
8. Enjoy.
