There are few cocktails I love more than a perfect Vesper martini (the addition of Lillet makes it so special!), and this staging of a martini with a cut-out beet heart inspired me to pour one to accompany some petite, heart-shaped salmon crostini. Hot smoked salmon flaked and mixed to taste with equal parts of mayonnaise, creme fraiche and a dollop of horseradish, minced green onion and lemon zest works so well on wheat bread slices (which are used to cut out heart shapes, brushed lightly with canola oil and oven toasted until crisp). Alternately, cold smoked salmon slices are decoratively mounded on pumpernickel crostini, which have been spread with a thin layer of cream cheese (whipped with lemon zest) and finished with a dill sprig for the final touch of flavor! The salmon crostini variations make for an ideal appetizer, made even better with a drink in hand!