Instructions: Arrange baguette slices in a single layer on racks on 2 baking sheets (14 by 17 inches each). Bake in a 425 degree oven until golden, 6 to 8 minutes; switch pan positions halfway through baking.

Meanwhile, in a bowl, mix salmon, 1/2 cup tomatoes, onion, chopped dill, capers, and lemon juice.

Spoon equal portions of salmon mixture onto toast slices. Sprinkle equally with remaining tomatoes and garnish with dill sprigs.

This recipe yields 36 crostini; 10 to 12 appetizer servings.

Comments: Reserve baguette ends and extra pieces for the sage stuffing for grilled beef tenderloin. Toast slices for crostini up to 1 day ahead; cool and store airtight at room temperature. Make salmon mixture up to 8 hours ahead; cover and chill. Spoon onto toast up to 1 hour ahead. Or present salmon mixture, garnished with remaining tomatoes and dill sprigs, and toast separately so guests can assemble crostini.

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