Smoked Salmon Crostini with Cream Cheese
Crispy toasted baguette slices layered with creamy cheese, smoked salmon, and herbs — an elegant, easy-to-make appetizer for any occasion.
Ingredients
- 1 baguette sliced into ½-inch rounds
- 2 tbsp olive oil
- 8 oz smoked salmon thinly sliced
- 8 oz cream cheese or goat cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill or parsley chopped
- ¼ cup pickled red onions optional for garnish
- Freshly ground black pepper to taste
Instructions
- Toast the baguette: Preheat the oven to 375°F (190°C). Arrange slices on a baking sheet and brush lightly with olive oil.
- Bake until golden: Bake for 8–10 minutes, or until crisp and golden. Let cool slightly.
- Mix the spread: In a bowl, combine cream cheese, lemon juice, zest, and herbs until smooth.
- Assemble: Spread the cheese mixture evenly over each toasted slice.
- Add toppings: Layer with smoked salmon slices, garnish with pickled onions, and finish with black pepper.
- Serve: Enjoy immediately, or chill for up to 1 hour before serving.
Notes
Tips & Variations
- Drizzle with honey or balsamic glaze for a touch of sweetness.
- Swap salmon for prosciutto or roasted vegetables for a twist.
- Garnish with capers or microgreens for extra flair.
- Make mini versions for cocktail parties or buffets.
Storage
- Best enjoyed fresh.
- Store toasted baguette in an airtight container.
- Keep cheese and salmon toppings in the fridge for up to 2 days.
- Assemble right before serving to keep them crisp.