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Smoked Salmon Crostini

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Smoked Salmon Crostini are elegant, bite-sized appetizers made with crispy baguette slices, creamy dill-infused cream cheese, and rich smoked salmon. Perfect for any gathering, these crostini are quick to prepare and offer a delightful balance of textures and flavors.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 crostini
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Ingredients

1–2 baguettes, enough to get about 30-35 ¼ inch slices (or use pre-sliced baguette)

Olive oil spray

8 oz cream cheese, softened (not melted)

1 small lemon, juiced

2 tablespoons fresh dill, chopped

1 fresh garlic clove, crushed

Salt, to taste

Freshly cracked black pepper, to taste

8 oz cold smoked salmon

For garnish:

Capers

Fresh dill

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the baguette into ¼-inch to ½-inch slices, yielding about 30-35 slices. Arrange the slices on a baking sheet and spray both sides with olive oil.
  3. Bake at 350°F for about 9 minutes, flipping halfway through, until the crostini are golden and crisp. Remove from the oven and set aside to cool.
  4. In a medium-sized bowl, combine the softened cream cheese, chopped dill, lemon juice, crushed garlic, salt, and freshly cracked black pepper. Mix until well combined.
  5. If desired, spoon the cream cheese mixture into a piping bag for easier serving.
  6. Once the crostini have cooled, arrange them on a serving platter. Place a slice of smoked salmon on top of each crostini.
  7. Pipe or spoon a small dollop of the cream cheese mixture on top of the smoked salmon.
  8. Garnish each crostini with a few capers and a sprig of fresh dill.
  9. Serve immediately and enjoy!

Notes

  • For a vegetarian option, top the crostini with fresh tomatoes, cucumbers, or roasted vegetables.
  • Swap dill for chives or parsley for a different flavor.
  • Add a small amount of horseradish to the cream cheese mixture for a spicy kick.
  • Store leftover crostini separately from the cream cheese and salmon. Crostini can be stored at room temperature for 1-2 days, while cream cheese and salmon should be refrigerated for up to 2 days.
  • Reheat crostini in the oven at 350°F for a few minutes to crisp them up.

Nutrition

Find it online: https://cheftinaskitchen.com/smoked-salmon-crostini/