Baguette with goat cheese and smoked salmon
How to make Baguette with goat cheese and smoked salmon
Pre heat the oven to 180°C. Bake the defrosted baguettes for 6 to 12 minutes, allow them to cool then cut them in half.
Lightly spread the goats cheese into the baguettes and add long slices of the cucumber on top. Add the smoked salmon snips and some mustard lettuce. Coat with the RISSO® Chive Vinaigrette.
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