1        Slice baguette thinly.

2        Evenly space on cookie sheet which has been covered with aluminum foil.

3        Drizzle with olive oil.

4        Toast in the oven until just brown.

5        Remove from oven, and place 1-inch square chunks of smoked salmon on each.   

6        Mix lemon juice in with cream cheese, then stir in chopped dill.

7        Add salt and pepper to taste.

8        Fill piping bag (or pastry syringe) with cream cheese and top each crostini with dab of flavored cream cheese.

9        Add chopped chives for garnish.

10   B’TAYAVON