Smoked salmon crostini is a bright, elegant appetizer made with toasted baguette slices, creamy dill spread, and thin ribbons of smoked salmon. It's simple to prepare and perfect for holidays, brunch gatherings, or last-minute entertaining.
A Quick Look at the Recipe
✅ Recipe Name: Smoked Salmon Crostini
🕒 Ready In: ~15 minutes
👪 Serves: 12-16 pieces (depending on baguette size)
🍽 Calories: ~120 per crostini (estimated)
🥣 Main Ingredients: Baguette, cream cheese, smoked salmon, dill, lemon, capers
📖 Dietary Info: Pescatarian; can be made gluten-free with GF baguette
👌 Difficulty: Easy - simple prep and assembly
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This smoked salmon crostini recipe layers crisp crostini with lemon-dill cream cheese, salty capers, and silky smoked salmon for a balanced bite that feels fresh and sophisticated. The flavors come together quickly, making it a go-to choice for anyone looking for an easy smoked salmon appetizer, a salmon crostini recipe for parties, or a make-ahead starter that looks impressive with little effort.
If you're planning your appetizer spread, consider adding a few more bite-sized favorites to round out the menu. Recipes like Cranberry Jalapeno Dip, Bacon Wrapped Dates, and Crab Stuffed Mushrooms help create an effortless selection for holidays, brunch, or entertaining of any kind.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Smoked Salmon Crostini:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Smoked Salmon Crostini:
- Recipe Notes & Tips:
- How to Store:
- Smoked Salmon Crostini FAQs:
- More Appetizer Recipes You'll Love
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- Smoked Salmon Crostini
Why You'll Love this Smoked Salmon Crostini:
Elegant appetizer: A beautiful bite-sized starter perfect for parties, brunches, or holiday gatherings.
Fresh and flavorful: Creamy dill-lemon spread pairs perfectly with smoky salmon and briny capers.
Easy to prepare: Simple steps with minimal ingredients create a gourmet result.
Versatile: Works as a light lunch, cocktail party bite, or festive addition to charcuterie boards.
Make-ahead friendly: The cream cheese mixture and toasted crostini can be prepped in advance for quick assembly.
Key Ingredients:
- baguette. A classic choice for crostini, slice evenly for crisp, sturdy bases. You can also use sourdough or multigrain for extra flavor.
- cream cheese. Softened cream cheese spreads smoothly and forms the creamy base. Whipped cream cheese also works.
- fresh dill. Adds a bright, herby flavor that pairs perfectly with salmon. Substitute with chives or parsley if preferred.
- smoked salmon. Look for thinly sliced, high-quality smoked salmon. Lox or gravlax are also good options.
- capers. Their briny, salty pop cuts through the creaminess and adds a burst of flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the cream cheese: Use whipped goat cheese, mascarpone, or a dairy-free cream cheese for a lighter or tangier crostini.
- Try different herbs: Replace dill with chives, parsley, or basil for a fresh twist on the classic smoked salmon flavor.
- Make it gluten-free: Use a gluten-free baguette or toasted GF bread slices to accommodate dietary needs.
- Add extra toppings: Sprinkle microgreens, thinly sliced cucumbers, or pickled red onions on top for added crunch and color.
- Use flavored crostini: Brush the baguette with garlic oil, herb butter, or lemon pepper seasoning before toasting to enhance the flavor.
How to Make Smoked Salmon Crostini:
- Step 1: Preheat your oven to 375 degrees. Arrange the sliced baguette on a baking sheet. Lightly brush both sides of the bread slices with a little olive oil. Bake for about 8-10 minutes, flipping halfway through.
- Step 2: In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and lemon zest. Mix until smooth and creamy.
- Step 3: Spread a generous layer of the cream cheese mixture on each toasted baguette slice.
- Step 4: Top each crostini with a slice of smoked salmon and capers.
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Recipe Notes & Tips:
- Slice evenly: Cut baguette slices the same thickness (about ½ inch) so they toast consistently.
- Crisp ahead: You can toast the crostini up to a day in advance, store in an airtight container once cooled.
- Soften cream cheese: Let cream cheese sit at room temperature for about 30 minutes so it mixes smoothly with herbs and lemon.
- Balance flavors: Taste the cream cheese mixture before spreading, you may want an extra squeeze of lemon or pinch of salt.
- Assemble close to serving: Add salmon and capers just before serving so the crostini stay crisp.
- Make it festive: Garnish with extra dill, a thin cucumber slice, or a sprinkle of everything bagel seasoning for color and flavor.
- Serving suggestion: Arrange on a platter with lemon wedges so guests can add a little extra citrus if they like.
How to Store:
Refrigerator: Store leftover assembled crostini in an airtight container for up to 1 day. The bread may soften, but flavors will still be delicious.
Make ahead: Toast the baguette slices and prepare the cream cheese mixture up to 24 hours in advance. Store the crostini in an airtight container at room temperature and keep the spread refrigerated. Assemble with salmon and capers just before serving.
Freezer: Not recommended, as bread, cream cheese, and salmon lose their texture once thawed.
Smoked Salmon Crostini FAQs:
Yes, smoked salmon crostini can be partially prepped ahead of time. Toast the baguette and mix the cream cheese spread up to a day in advance, but wait to assemble the crostini until right before serving to keep the bread crisp and the smoked salmon fresh.
The best smoked salmon for smoked salmon crostini is cold-smoked salmon because it's silky, thinly sliced, and easy to layer on top of the cream cheese. Lox or gravlax also work well, as long as they can be sliced thin enough for bite-sized crostini.
Yes, smoked salmon crostini can be made gluten-free by using a gluten-free baguette or toasted GF bread slices. All other ingredients in this smoked salmon appetizer are naturally gluten-free.
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Smoked Salmon Crostini
Ingredients
Instructions
- Preheat your oven to 375 degrees. Arrange the sliced baguette on a baking sheet. Lightly brush both sides of each slice with olive oil.
- Bake for about 8-10 minutes, flipping halfway through, until the bread is golden and crispy.
- In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and lemon zest. Mix until smooth and creamy.
- Spread a generous layer of the cream cheese mixture on each toasted baguette slice. Top each crostini with a slice of smoked salmon and capers.
Video
Nutrition
Notes
- Slice evenly: Cut baguette slices the same thickness (about ½ inch) so they toast consistently.
- Crisp ahead: You can toast the crostini up to a day in advance, store in an airtight container once cooled.
- Soften cream cheese: Let cream cheese sit at room temperature for about 30 minutes so it mixes smoothly with herbs and lemon.
- Balance flavors: Taste the cream cheese mixture before spreading, you may want an extra squeeze of lemon or pinch of salt.
- Assemble close to serving: Add salmon and capers just before serving so the crostini stay crisp.
- Make it festive: Garnish with extra dill, a thin cucumber slice, or a sprinkle of everything bagel seasoning for color and flavor.
- Serving suggestion: Arrange on a platter with lemon wedges so guests can add a little extra citrus if they like.
Angela says
These were a hit at our work Christmas party and I received so many compliments.
Kae says
Made this for a Christmas party, everyone loved it!
Yvonne says
Loved it!!