1. If possible, prepare the smoky lox, creamy dill breakfast spread and/or hummus, and quick pickled red onion (if using) the night prior for best results and easiest assembly. 

For The Smoky Lox:

1. Preheat the oven to 350 degrees F. Wash, peel, and thinly slice your carrots into long strips using a mandoline, vegetable peeler, or cheese slicer. Alternatively, try and cut them by hand as thinly as you can.
2. Lay the sliced carrots in an ovenproof casserole dish and sprinkle with salt. Cover with foil or a baking sheet to allow the carrots to steam. Bake for 25 minutes until they are nice and tender. They are soft enough when they are easily pierced with a fork. If the slices were thicker you may need to bake them longer. 
3. While the carrots bake, make the smoky lox marinade by combining all the ingredients in a shallow dish.
4. When the carrots are done cooking, add them to the dish with the marinade and gently turn them with a spoon or your hands to make sure they all get coated. 
5. Cover and marinate in the fridge for a minimum of 2 hours or preferably, overnight.

For The Assembly:

1. Preheat your oven to 450 degrees F. Slice your baguette into thin slices. Lay the slices of bread on your baking sheet and brush the top with olive oil. Bake for 6-9 minutes until golden. Watch closely, as they can quickly burn. 
2. Once your bread has cooled a little, top with creamy dill spread or hummus. Layer 1-2 pieces of smoky lox, then garnish with a few capers, small sprigs of dill, sliced green onion, and/or pickled red onion. 
3. *We make half the crostini with creamy dill spread, lox, capers, and dill. The other half with; hummus, lox, sliced green onion, and pickled onion.