1. Reserving some small sprigs of dill for garnishing the crostini, in a bowl, mix the mustard, dill, sugar and capers until they are well-combined, and set aside. 2. Heat the grill, brush the French bread slices on both sides with the olive oil, place on the grill and grill them until they are lightly browned on both sides, turning them once, about 2-3 minutes. 3. Spread about 1 teaspoon of the mustard mixture onto each of the toasted bread slices; add a couple of slices of cucumber, top with the smoked salmon and garnish with the reserved sprigs of fresh dill. 4. Chef's Notes: The cucumber, mustard mixture and toasted bread can all be prepared ahead of time. Chill the cucumbers and the mustard mixture; and assemble the crostini just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
