Smoked Salmon Crostini
These Smoked Salmon Crostini are the kind of appetizer that feels fancy but takes hardly any effort. They’re quick to assemble, loaded with fresh flavor, and perfect for everything from holiday parties to baby and bridal showers. A simple, elegant bite that makes entertaining stress-free.
Equipment
- Baking Sheet
- Piping bag and tip
- mixing bowl
- Measuring spoons
Ingredients
- 1-2 baguettes, enough to get about 30-35 ¼th inch slices you can also buy pre-sliced if available
- olive oil spray
- 8 oz cream cheese, softened not melted
- 1 small lemon, juiced
- 2 tablespoon fresh dill, chopped
- 1 fresh garlic clove, crushed
- salt
- freshly cracked black pepper
- 8 oz cold smoked salmon
For garnish
- capers
- fresh dill
Instructions
- Preheat the oven to 350 degrees. Cut the baguette into ¼th - ½ inch slices, you should get between 30 and 35 slices. Then arrange on a baking sheet. Spray both sides with a little olive oil. Then bake at 350 degrees for about 9 minutes, flipping half way through, until golden and crisp. Remove from the oven and set aside to cool.
- In a medium sized mixing bowl add 8 oz of softened (not melted) cream cheese. Add in dill, lemon juice, crushed garlic and a pinch of salt and pepper. Mix until well combined. If desired, spoon into a piping bag and set aside.
- Once the crostini bread has cooled arrange the slices on a serving platter. Divide the salmon equally among the crostini, placing one slice on top of each.
- Use the piping bag to pipe a small dollop of the cream cheese mixture on top of each piece of salmon. Garnish each crostini with a few capers and a sprig of fresh dill. Serve and enjoy!
Tried this recipe?Let us know how it was!