Easy Smoked Salmon Crostini – Perfect 10-Minute Appetizer
Crispy baguette slices topped with herbed cream cheese, delicate smoked salmon, and fresh herbs. A simple yet sophisticated appetizer that’s perfect for entertaining.
Ingredients
- 1 French baguette sliced
- 2 –3 tbsp olive oil for brushing
- 8 oz 225 g smoked salmon, thinly sliced
- 8 oz 225 g cream cheese, softened
- 2 tbsp fresh chives finely chopped
- 1 tbsp fresh dill plus more for garnish
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Prepare the crostini: Slice the baguette and brush each piece lightly with olive oil. Toast in the oven at 375°F (190°C) for 7–9 minutes, or until golden and crisp.
- Make the herbed cream cheese: In a bowl, mix cream cheese, chives, dill, lemon juice, garlic powder, and a pinch of salt and pepper.
- Assemble: Spread a generous layer of herbed cream cheese on each toasted slice.
- Top: Add a folded slice of smoked salmon on each crostini.
- Finish: Garnish with extra dill, chives, and a squeeze of lemon if desired. Serve immediately or chill for up to 30 minutes.
Notes
Tips:
- Don’t over-toast the bread; it should be crisp but still easy to bite.
- Pat smoked salmon dry if it seems watery to keep crostini from getting soggy.
- Serve chilled for maximum freshness and flavor.
Variations:
- Add thin avocado slices beneath the salmon for creaminess.
- Swap cream cheese for ricotta or goat cheese for a different flavor profile.
- Add capers or pickled red onions for a tangy, salty touch.
- Use gluten-free baguette for dietary needs.
Storage:
- Assembled crostini: Best eaten immediately.
- Toasted bread: Store in an airtight container for 2–3 days.
- Herbed cream cheese: Refrigerate up to 5 days.
- Smoked salmon: Use within 3–4 days of opening.