Herbed Salmon Crostini with Apricot Glaze

Ingredients:

•	1/2 cup Smucker's® Sugar Free Apricot Preserves
•	1 teaspoon lemon juice
•	1 teaspoon lemon and pepper seasoning
•	Crisco® Butter Flavor No-Stick Cooking Spray
OR	Crisco® Olive Oil No-Stick Cooking Spray
•	1 (12 to 16 oz.) fresh salmon fillet
•	24 slices French bread baguette (1/2-inch thick)
•	1 (8 oz.) container reduced-fat spreadable chive and onion cream cheese
•	Fresh parsley leaves or small sprigs of dill weed (optional)

Directions:

1	HEAT oven to 375°F. Combine preserves, lemon juice and lemon and pepper seasoning in small bowl; mix well. Pour half of preserve mixture into a second small bowl, cover and refrigerate.
2	COAT shallow baking dish with no-stick cooking spray. Place salmon fillet in baking dish. Brush preserve mixture from first bowl over fish. Roast 10 to 15 minutes or until fish flakes easily with fork and internal temperature reaches 145°F.
3	ARRANGE bread slices on baking sheet. Coat both sides of bread with no-stick cooking spray. Bake 3 to 5 minutes on each side or until crisp.
4	SPREAD cream cheese on top of each crostini. Flake cooked salmon into 24 pieces. Arrange on top of cream cheese. Spoon 1/2 teaspoon of the reserved preserve mixture on salmon. Garnish with parsley, if desired.