Salmon and Chèvre Canapés

Our Fresh Goat Cheese makes the perfect base for these canapés. It’s great on crusty baguette crostini, but you can easily switch the bread to dark rye toast, gluten free crackers, or whatever your favorite cheese-vessel may be.



  • 1/2 fresh baguette, cut into 1/4 inch slices
  • 1/2 cup olive oil
  • 1 Fresh Goat Cheese log
  • 1 cup sour cream
  • 2 large shallots, finely chopped
  • 1 fresh lemon, juice only
  • 1/2 cup fresh dill, finely chopped
  • 3 cups small capers, drained
  • 8 ounces smoked salmon, thinly sliced
  • fresh chives, chopped as garnish


  1. Preheat oven to 400° Fahrenheit. Using a pastry brush, lightly coat each baguette slice with oil and place on a baking sheet. Bake until golden brown, about 7-10 minutes. Remove, cool, and set aside.
  2. In a mixing bowl, combine the Fresh Goat Cheese, sour cream, shallots, lemon juice, fresh dill, and capers. Mix well. Season with salt and pepper. Place in refrigerator and chill for at least 4 hours.
  3. To serve, place a slice of salmon – cut to fit – on a toasted baguette slice. Top with a dollop of chèvre mixture. Garnish with chopped chives.
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