Smoked Salmon with Spruce Tips, Garlic Scapes and Chevre

Serves 6 as an appetizer

8 oz (225 g) soft fresh goat cheese, room temperature

4 oz (110 g) cream cheese, room temperature

3 Tbsp (45 mL) minced spruce tips

1 garlic clove, crushed

1 French bread baguette, sliced or 1 loaf sour dough bread, sliced and toasted

8 oz (225 g) smoked salmon, thinly sliced

½ sliced red onion, thinly sliced (optional)

2 Tbsp (15 mL) capers (optional)

2 pickled garlic scapes

WHAT YOU DO

1) Combine goat cheese, cream cheese, spruce tips and garlic in medium bowl. Stir with a fork until well blended. Wrap cheese in plastic and refrigerate overnight (or at least for a couple of hours.) * (Can be prepared 2 days ahead. Keep refrigerated.)

2) Remove plastic wrap from cheese, and set on a plate with baguette, next to a platter of thinly sliced smoked salmon (topped with thinly sliced red onions and capers, if that appeals to you) and garlic scapes. Serve.

ADDITIONS:

If your chives have gone to seed, break up one of the beautiful purple flowerheads and sprinkle that overtop.

* It always annoys me when I am told to refrigerate something overnight. That means I’d have to, uh, plan ahead? I skip the “refrigerate overnight” part and make mine right away and eat it, and it tastes fine. More than just fine. Delicious.