• For the Salmon Salad: 2 4- to 6-ounce salmon fillets Salt and pepper 1/4 teaspoon ground cumin 3 tablespoons whole grain mustard 1/4 cup chopped tomatoes, seeds removed 1/4 cup finely chopped cucumber 2 tablespoons minced leeks, tender white
  • For the Crostini Squares: 1 baguette, cut on a bias into 1/4-inch slices 3 tablespoons canola oil or extra-virgin olive oil Sea salt
  • For the Kale Pesto Cheese Spread: 1 cup kale 1/2 cup cilantro 1/2 cup parsley 1/4 cup thinly sliced leeks 1 jalapeño pepper, charred, skin and seeds removed 6 ounces goat cheese 6 ounces cream cheese 3 ounces chipotle jack or pepper jack c
Adjust oven rack to 6-inches below broiler and heat to high. Line a heavy-rimmed baking sheet with foil and spray with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle with salt, pepper and cumin. Broil for 2 minutes. Spoon the mustard over the fillets. Broil until the fillets are just cooked through and golden brown, about 5 minutes longer. Set salmon aside to slightly cool then flake with a fork. Adjust oven heat to 400°F. 
Flake salmon into a bowl and gently fold in chopped tomatoes, cucumber, leeks, celery, parsley and cilantro. Add a squeeze of lime and season with salt and pepper. Cover and refrigerate until ready to assemble crostini. 
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
Scatter the baguette slices on a large baking sheet and drizzle with oil. Sprinkle lightly with salt. Put into the oven and toast until golden brown. Cool and cut into 2-inch squares. Set aside. 
Blanch kale in a pot of salted boiling water, drain and transfer to a food processor. Add cilantro, parsley, leeks and 1/2 charred pepper. Pulse until finely minced. Add goat cheese, cream cheese, chipotle cheese, almond milk, lime juice and salt, and blend until smooth. 
To assemble, spread spicy kale cheese spread on each crostini. Fill cherry tomatoes with salmon salad and place on crostini.