Smoked Salmon, Olive and Herb Tartine


  • 1 (8 ounce) French bread baguette
  • 6 ounces cream cheese, softened
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 cups California Black Ripe Olives
  • 3 tablespoons chives, minced
  • 2 tablespoons tarragon, minced
  • 2 cups mixed baby lettuce
  • 8 ounces sliced smoked salmon
  • 2 shallots, minced
  • 1 tablespoon lemon zest


1. Slice baguette in half and toast in a 400 degree oven for 5 minutes until golden. Cut each half into 4 equal sized pieces and set aside.

2. Using the paddle attachment, beat cream cheese and lemon juice in the bowl of an electric mixer for 3-4 minutes, scraping down the sides periodically, until aerated

3. Fold 1 1/4 cups of the California Ripe Olives, chives and tarragon into cream cheese mixture.

4. Assemble tartines by spreading 1/3 cup of olive cream cheese onto each baguette. Top with 1/4 cup lettuce and 1 ounce of smoked salmon. Garnish the tops with shallots, remaining California Ripe Olives and lemon zest. Serve two slices per person.