Smoked Salmon Crostini
This Smoked Salmon Crostini is an elegant and easy appetizer made with crispy toasted baguette, creamy lemon-dill spread, and silky smoked salmon. Perfect for brunch, holiday gatherings, or cocktail parties, this smoked salmon crostini recipe comes together in under 20 minutes and delivers a perfect balance of creamy, salty, and fresh flavors.
Ingredients
- 1 French baguette sliced into ½-inch rounds
- 4 –6 oz smoked salmon
- 4 oz cream cheese softened
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- Fresh cracked black pepper
- Optional: capers or thinly sliced red onion
Instructions
- Preheat & Prepare
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange baguette slices in a single layer.
- Toast the Crostini
- Lightly brush both sides of bread with olive oil.
- Bake for 8–10 minutes, flipping halfway through.
- Remove when golden and crisp.
- Let cool slightly.
- Prepare the Spread
- In a small bowl, mix softened cream cheese, lemon juice, lemon zest, chopped dill, and black pepper.
- Stir until smooth and creamy.
- Taste and adjust seasoning if needed.
- Assemble
- Spread a layer of cream cheese mixture on each crostini.
- Gently fold smoked salmon and place on top.
- Garnish with extra dill, capers, or red onion slices if desired.
- Optional: Add a light squeeze of fresh lemon before serving.
- Serve
- Serve immediately while crostini remain crisp.
Notes
- Let cream cheese soften for easy spreading.
- Avoid over-toasting bread to prevent it from becoming too hard.
- Assemble just before serving to maintain crisp texture.
- Keep toppings balanced for the perfect bite.
- Fresh dill and lemon enhance the salmon’s flavor beautifully.