Smoked Salmon Crostini

DifficultyBeginner

Smoked Salmon Crostini is an elegant and flavorful appetizer featuring crispy toasted baguette slices topped with a creamy dill and cream cheese spread, thinly sliced smoked salmon, and garnished with capers, red onion, and fresh dill. It’s perfect for brunch, cocktail parties, or a light starter.

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Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
For the Crostini
 1 baguette (sliced into 1/2-inch thick rounds)
 2 tbsp olive oil
 1 clove garlic (halved, for rubbing)
For the Creamy Spread
 8 oz cream cheese (softened)
 ¼ cup sour cream
 1 tbsp lemon juice
 1 tsp lemon zest
 1 tbsp fresh dill (chopped)
 1 tsp salt
 ¼ tsp black pepper
For Topping
 6 oz smoked salmon (thinly sliced)
 2 tbsp capers
 ¼ small red onion (thinly sliced)
 Extra fresh dill (for garnish)
 Lemon wedges (for serving)
Prepare the Crostini
1
  • Preheat Oven:
    • Set the oven to 375°F (190°C).
  • Slice and Toast:
    • Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
    • Bake for 8-10 minutes, flipping halfway, until golden and crisp.
  • Rub with Garlic:
    • While warm, rub each toasted slice with the cut side of a garlic clove for added flavor.
Make the Cream Cheese Spread
2
  • Mix Ingredients:
    • In a bowl, combine cream cheese, sour cream, lemon juice, lemon zest, dill, salt, and black pepper.
  • Blend Until Smooth:
    • Mix until creamy and well combined. Adjust seasoning if needed.
Assemble the Crostini
3
  • Spread the Creamy Mixture:
    • Generously spread the cream cheese mixture over each toasted baguette slice.
  • Add Smoked Salmon:
    • Layer thin slices of smoked salmon on top of the spread.
  • Garnish:
    • Sprinkle with capers, thinly sliced red onion, and fresh dill.
Serving Suggestions
4
  • Serve immediately with lemon wedges on the side.
  • Pair with sparkling wine or a crisp white wine like Sauvignon Blanc.
Pro Tips
5
  • Extra Crispy Crostini: Let the toasted baguette cool completely before adding toppings to maintain crispiness.
  • Make Ahead: Prepare the cream cheese spread in advance and refrigerate for up to 2 days.
  • Alternative Spread: Substitute goat cheese for a tangier flavor.

 

Ingredients

For the Crostini
 1 baguette (sliced into 1/2-inch thick rounds)
 2 tbsp olive oil
 1 clove garlic (halved, for rubbing)
For the Creamy Spread
 8 oz cream cheese (softened)
 ¼ cup sour cream
 1 tbsp lemon juice
 1 tsp lemon zest
 1 tbsp fresh dill (chopped)
 1 tsp salt
 ¼ tsp black pepper
For Topping
 6 oz smoked salmon (thinly sliced)
 2 tbsp capers
 ¼ small red onion (thinly sliced)
 Extra fresh dill (for garnish)
 Lemon wedges (for serving)

Directions

Prepare the Crostini
1
  • Preheat Oven:
    • Set the oven to 375°F (190°C).
  • Slice and Toast:
    • Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
    • Bake for 8-10 minutes, flipping halfway, until golden and crisp.
  • Rub with Garlic:
    • While warm, rub each toasted slice with the cut side of a garlic clove for added flavor.
Make the Cream Cheese Spread
2
  • Mix Ingredients:
    • In a bowl, combine cream cheese, sour cream, lemon juice, lemon zest, dill, salt, and black pepper.
  • Blend Until Smooth:
    • Mix until creamy and well combined. Adjust seasoning if needed.
Assemble the Crostini
3
  • Spread the Creamy Mixture:
    • Generously spread the cream cheese mixture over each toasted baguette slice.
  • Add Smoked Salmon:
    • Layer thin slices of smoked salmon on top of the spread.
  • Garnish:
    • Sprinkle with capers, thinly sliced red onion, and fresh dill.
Serving Suggestions
4
  • Serve immediately with lemon wedges on the side.
  • Pair with sparkling wine or a crisp white wine like Sauvignon Blanc.
Pro Tips
5
  • Extra Crispy Crostini: Let the toasted baguette cool completely before adding toppings to maintain crispiness.
  • Make Ahead: Prepare the cream cheese spread in advance and refrigerate for up to 2 days.
  • Alternative Spread: Substitute goat cheese for a tangier flavor.

Notes

Smoked Salmon Crostini
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