Smoked Salmon Crostini

Preheat the oven to 350ºF.

For the crostini, on a baking sheet, drizzle the baguette slices with the olive oil. Bake the crostini about 10 minutes or until golden and crispy. Set aside.

While the crostini is toasting, prepare the topping. Carefully flake the salmon with a fork into a medium-sized bowl. Add the thinly sliced green onions, as well as 1 teaspoon oil and lemon juice. Taste the salmon and season with kosher salt.

Spread an ounce of soft and creamy goat cheese onto each crostini. Evenly divide the smoked salmon mixture among the crostini.

In a small bowl, very gently toss the arugula with the remaining 1 teaspoon olive oil and a sprinkle of kosher salt. Evenly divide the arugula between the 8 crostini, piling the arugula on the top of the salmon.

Display on a platter and serve at room temperature. Enjoy!