Chipotle Mango Smoked Salmon Crostini Recipes

CHIPOTLE-MANGO, SMOKED SALMON CROSTINI

Steps:

• 1. preheat oven to 350.
• 2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
• 3. Remove form oven and let cool.
• 4. Spread cream cheese on slices of bread.
• 5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
• 6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
• 7. Serve and enjoy.
• 8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

CHIPOTLE MANGO JELLY

Steps:

• 1. Sterilize and prepare pint canning jars and lids as directed.
• 2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
• 3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
• 4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
• 5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• 6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
• 7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.

SUPER SIMPLE SMOKED SALMON CROSTINI

Steps:

• Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
• In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
• Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.