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Smoked salmon pinwheels are something that bring back childhood memories for me. They’re really easy to make but look and taste great. In other words, they’re perfect for entertaining. Especially when paired with these prosciutto crostini and given a few extra decorations, it can make a fantastic, creative centerpiece to any appetizer table.
My childhood Christmas appetizers
When I was a child, we would nearly always have seafood of some kind as the appetizer for our Christmas meal. It would vary a little what we had, but possibly not surprising being from Scotland, smoked salmon was often in there. As I got into helping in the kitchen quite young, it soon became one of my jobs to be in charge of making these appetizers.
It always brought out my creative side as I tried to make the plates look pretty, and one of my favorites was making smoked salmon pinwheels served with salad. I was never content to just pile the salad at the side, I always arranged it in pretty patterns. I think my mum let me play away as it kept me busy.
Anyway, this childhood playing is what inspired this slightly more grown up plate of smoked salmon pinwheels and prosciutto crostini. Both are made with Boursin® Garlic & Fine Herbs Cheese which I picked up at Walmart.
The garlic and herb flavor and smoothness of the cheese go so well with the smoked salmon. It’s got a lovely creaminess that crumbles from the block but still spreads as well. Its got that special edge that also works well on the prosciutto crostini, although next time I might mix it up and try one of the other Boursin® varieties, such as the Cracked Black Pepper or Cranberry & Apple. There are also Red Chili Pepper, Cranberry & Spice and Basic & Chive flavors.
How to make smoked salmon pinwheels and prosciutto crostini
While I’ve suggested quantities, this isn’t a recipe where that is important. You can make this plate bigger or smaller to suit your group. But both the smoked salmon pinwheels and prosciutto crostini are incredibly easy.
For the smoked salmon pinwheels, you simply spread the Boursin® cheese onto the salmon, cut into strips and roll them up. Don’t worry if they are not all the same size, you can fit them in different places on your plate.
For the prosciutto crostini, you simply drizzle a little oil on your bread, toast them then once they cool, top with the Boursin® and some prosciutto. Since they are so easy, it gives you plenty time to unleash your creative side in creating a star shape, or whatever else you like. Or you can just copy mine with a few tomatoes, slices of pepper and sliced olives.
So step your appetizer plate up a notch with these simple but delicious appetizers, perfect for sharing. Whether you make your smoked salmon pinwheels and prosciutto crostini into a star shape or not, they’re sure to delight your guests. Great flavors, perfect for sharing.
These two easy appetizers are perfect for nibbling and entertaining.
- 1 baguette
- 4 tbsp olive oil approx
- 4 oz smoked salmon 115g (1 small packet)
- 5.2 oz Boursin Garlic & Fine Herbs Cheese (1 block)
- 4 oz prosciutto 115g (1 packet)
- 1/2 cup cherry tomatoes (or other small variety)
- 1 red pepper
- 1 green pepper
- 1/4 cup sliced olives approx (I used green as keeps with festive colors but can use any)
Cut some slices from the baguette and drizzle them with a little olive oil on one side, rub it in. Heat the broiler/grill and toast on the side with the oil until gently browned. Remove and set aside to cool.
Take a few slice of smoked salmon and spread on a thin layer of Boursin Garlic and Fine Herbs Cheese. Cut thin slices and roll them up to form pinwheels.
Spread some more Boursin on the toasted slices of bread and top each with a piece of prosciutto.
Halve some tomatoes and cut slices from the red and green peppers.
Arrange the smoked salmon pinwheels, crostini, pepper slices, tomato and olives to form a star, as I have in the photos, or any other arrangement as you prefer.
Note - you can increase or decrease quantities as you like depending on how many you are serving and how you want to arrange your plate. The amount in the photos used approx 1/3 of recipe quantity ie 1/3 packet each of salmon, prosciutto and Boursin cheese as indication.