Smoked Salmon Crostini
Crispy golden baguette slices spread with cream cheese and draped with silky smoked salmon, capers, red onion and fresh dill. An elegant, no-cook-skills-required appetizer that looks like a caterer made it — done in 20 minutes flat.
Prep
10 min
Cook
10 min
Total
20 min
Serves
8
Ingredients
Crostini
- 1 baguette or ciabatta, sliced into 1/2-inch pieces
- Olive oil, for brushing (optional)
Toppings
- 8 oz smoked salmon, thinly sliced
- 8 oz cream cheese, at room temperature
- 2 tbsp capers, drained and rinsed
- 1 red onion, thinly sliced
- Fresh dill, a small bunch, for garnish
- Lemon wedges, for serving
Method
- 1
Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil and toast 5–7 minutes until golden and crispy. Let the toasts cool slightly, then spread each one generously with the room-temperature cream cheese. Drape a fold of smoked salmon over the cream cheese on each crostini. Scatter a few capers over each and crown with a ring or two of thinly sliced red onion. Finish with a sprig of fresh dill on every piece. Serve immediately while the bread is crisp, with lemon wedges for squeezing just before eating.
- 2
Close up shot ..
- 3
Bon appetit
Tips
- Room-temperature cream cheese is non-negotiable — cold cream cheese tears the toast.
- Fold the salmon loosely instead of laying it flat; the drape is what makes them look professional.
- Assemble no more than 30 minutes ahead or the toasts soften.
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