Smoked Salmon Crostini
Smoked Salmon Crostini, an easy but upscale appetizer recipe perfect for dinner parties or holiday gatherings.
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.
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