chipotle-mango, smoked salmon crostini

★★★★★ 2 Reviews
Lmersereau avatar
By Lisa Mersereau
from Marysville, WA

Easy, elegant sweet and delicious Sure to delight any crowd for any occasion.

Blue Ribbon Recipe

Yummers! This spread has quite a kick... and would also be great with chicken or fish.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For chipotle-mango, smoked salmon crostini

  • 1
    loaf baguette style french bread
  • 1 pkg
    whipped cream cheese
  • 1 jar
    chipolte-mango jelly (see recipe)
  • 6 oz
    salmon, smoked
  • 3 c
    fresh diced mango's (i use the fresh jars found in the produce section)
  • 1 can
    12 oz can chipolte peppers in adobo sauce
  • 2 c
    apple cider vinegar
  • 6 c
  • 1 pkg
    liquid fruit pectin 6 oz both pouches

How To Make chipotle-mango, smoked salmon crostini

  • 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)