Baguette – 1 (Sliced)
Extra Virgin Olive Oil – 2 tbsp
Cream Cheese – 180 g
Lemon zest – ½ tsp
Salt to taste
Black pepper powder – ½ tsp
Rocket leaves – a handful
Smoked Salmon – 10-12 thin slices
Capers – ¼ cup
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Brush the Baguette slices with olive oil on both the sides.
Heat a pan and toast the baguettes until slightly browned.
Mix Cream Cheese with lemon zest, salt and black pepper powder.
Spread some cream cheese on the toasted baguettes.
Keep some rocket leaves on top.
Arrange a slice of smoked salmon on top.
Keep some capers on top and sprinkle some dll leaves.
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Cooking with Kids