Elevate your appetizer table with these Lox & Avocado Toast Points, featuring creamy smashed avocado and silky smoked salmon layered on toasted bread triangles, finished with red onion, capers, and herbs. A perfect bite-sized treat for brunches, parties, or elegant entertaining.
Preheat oven to 375°F (190°C).
Cut each slice of bread diagonally into 4 triangles (toast points).
Lightly brush both sides with olive oil and arrange on a baking sheet.
Bake for 8–10 minutes, flipping once, until golden and crisp.
Optional: While warm, gently rub the surface with a cut garlic clove for added flavor.
Scoop avocados into a bowl, add lemon juice, salt, pepper, and red pepper flakes (if using).
Mash to your desired texture — smooth or chunky.
Spread each toast triangle with avocado.
Top with a slice or fold of lox.
Sprinkle with red onion, capers, and lemon zest.
Garnish with dill or microgreens.
Wine:
Brut Champagne or Cava (bubbles cut through the richness)
Sauvignon Blanc (citrusy and herbal notes complement the dish)
Cocktails:
Classic Bloody Mary
Cucumber Gin Fizz
Other Canapés to Pair With:
Mini Quiches
Cucumber Cups with Herbed Cream Cheese
Deviled Eggs with Smoked Paprika
Bread matters: Choose a sturdy, slightly tangy bread like sourdough, rye, or even pumpernickel for a Nordic vibe.
Add crunch: Sprinkle with everything bagel seasoning for a fun twist.
Vegan option: Swap lox for thinly sliced smoked carrot “lox” or marinated roasted red peppers.
Make-ahead: Toast the bread and prep toppings in advance. Assemble shortly before serving to maintain crispness.
16 servings