Smoked Salmon with Rosemary and Lemon

• 8 ounces cream cheese
• 1/2 lemon (or use a drizzle of Sicilian Lemon Balsamic Vinegar)
• Himalayan  Sea Salt (to taste)
• freshly ground black pepper (to taste)
• 1/2 loaf whole wheat sandwich bread (8 slices)
• 1 baguette (sliced 1 inch thick)
• 8 ounces smoked salmon
• 1/4 cup Rosemary Extra Virgin Olive Oils
• 1 tablespoon Medium/large Capers
• Fresh Rosemary (garnish)

Directions:

• Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
• Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.
• Slice the lemon into 1/4 inch pieces
• once baguette slices are done, let them cool
• To assemble, start with a dollop of cream cheese on each baguette, add lemon & salmon slices, capers, salt pepper and rosemary.
• Serve and Enjoy!