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Smoked Salmon Crostini

Smoked Salmon Crostini on a serving platter garnished with fresh dill and capers.
Smoked Salmon Crostini, an easy but upscale appetizer recipe perfect for dinner parties or holiday gatherings.
Kaeleigh Pugliese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 16 servings

Equipment

Ingredients

  • 1 baguette, sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • 8 ounces cream cheese, softened
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 8 ounces smoked salmon, thinly sliced
  • 2 tablespoons capers

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

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.
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