Heat up a cast iron pan and grill the bread on both sides until nice grill marks form.

Take the garlic clove out of the paper and rub one side of each slice of bread to your liking.

Using a butter knife spread the mascarpone cheese over the top of each slice of bread in a thick layer. Sprinkle with half of the chives and dill.

Divide the smoked salmon between the crostini and sprinkle with the remaining of the dill and chives. Finish with a tiny drizzle of extra virgin olive oil and freshly cracked black pepper over the top.