CHIPOTLE-MANGO, SMOKED SALMON CROSTINI

Steps:

• 1. preheat oven to 350.
• 2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
• 3. Remove form oven and let cool.
• 4. Spread cream cheese on slices of bread.
• 5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
• 6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
• 7. Serve and enjoy.
• 8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)