I love assembling these elegant Smoked Salmon Crostini—crisp, golden-toasted baguette slices topped with a tangy herbed cream cheese and silky smoked salmon. A few capers or dill notes on top elevate every bite, making this appetizer both beautiful and effortless.
Why I’ll Love This Recipe
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I savor the contrast of crunchy crostini, creamy spread, and tender smoked salmon.
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It looks fancy and polished, yet it’s surprisingly simple to pull together—perfect for entertaining.
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I can prep parts ahead, then assemble right before serving so everything stays crisp.
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The flavors feel fresh and delicate—lemon juice, dill, capers—they all add brightness.
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It’s endlessly adaptable—whether I add red onion, use chive cream cheese, or sprinkle seasoning, it always turns out just right.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I use these ingredients:
french baguette (sliced ¼–½ inch)
extra virgin olive oil
cream cheese (softened)
lemon juice (and sometimes zest)
fresh dill (or chives)
garlic (optional, for extra flavor)
smoked salmon (cold smoked)
capers
freshly cracked black pepper
thinly sliced red onion (optional)
Directions
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I preheat the oven to around 350°F, then arrange baguette slices on a baking sheet and brush or spray them with olive oil.
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I bake them for 8–10 minutes—turning halfway through—until they’re golden and crisp.
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While they bake, I mix softened cream cheese with fresh lemon juice (and sometimes zest), chopped dill (or chives), garlic if I’m using it, salt, and pepper until it’s fully combined.
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Once the crostini are cool, I spread on the cream cheese mixture.
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I top each with a slice of smoked salmon, then add a few capers, a sprinkle of dill or chives, and a crack of fresh black pepper. I sometimes add a thin slice of red onion or a dusting of Everything Bagel seasoning for flair.
Servings and timing
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Prep time: 10 minutes
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Bake time: 8–10 minutes
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Total time: 20 minutes or so
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Yield: Around 30 crostini (depending on baguette thickness)
Variations
I often experiment by:
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Swapping dill for chives or tarragon in the cream cheese spread for a fresh twist.
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Using whipped chive cream cheese to lighten the base and add gentle flavor.
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Adding red onion, Everything Bagel seasoning, or capers on top for texture and complexity.
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Opting for goat cheese whipped with lemon zest and honey if I want a tangier, richer alternative.
Storage/reheating
I-toast baguette slices can be made up to 5 days ahead and kept in an airtight container at room temperature—or even frozen.
Once assembled, I keep crostini covered and refrigerated for only up to 2 hours to prevent soggy bread—fresh is always best.
FAQs
Can I prepare any parts in advance?
Yes—I make the crostini ahead and refrigerate the cream cheese spread. I only assemble when guests arrive so everything stays crisp.
Is cold-smoked salmon best?
Yes—cold-smoked salmon (lox) is silky and elegant, making it ideal for this appetizer. Hot-smoked salmon tends to flake and looks less refined.
What can I do if the crostini gets soggy?
To avoid soggy crostini, I toast them well, allow them to cool fully, and layer toppings carefully—placing salmon before wet spread helps, too.
How many should I plan per guest?
This appetizer is usually bite-sized. I figure roughly 2–3 crostini per guest if there’s a range of other appetizers around.
Can I use gluten-free bread?
Absolutely! I’ve used gluten-free or multigrain baguette variants, and they & toast just as well—just watch the baking time.
Conclusion
These Smoked Salmon Crostini are my go-to when I want an elevated appetizer that feels effortless yet memorable. With crisp crostini, luscious cream cheese, and silky salmon, each bite balances texture and flavor beautifully. Need help refining for dietary preferences, flavor themes, or presentation ideas? I’d love to help you customize it!
Print
Smoked Salmon Crostini
- Total Time: 30 minutes
- Yield: 12–15 servings (depending on slice size)
Description
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A beautifully elegant and flavor-packed appetizer featuring toasted baguette slices topped with a bright lemon‑dill cream cheese spread, smoky salmon, and a trio of savory garnishes—perfect for brunches, parties, or anytime you want to impress with minimal effort.
Ingredients
Bread & Toasting
1 baguette, sliced diagonally about ½ inch thick
Extra‑virgin olive oil, for drizzling
Lemon‑Dill Cream Cheese Spread
Zest and juice of ½ lemon (about 1 tablespoon juice)
8 oz (227 g) cream cheese, softened
¼ cup chopped fresh dill, plus extra for garnish
¼ cup sliced chives
Toppings
8 oz smoked salmon
Whole‑grain mustard (for serving)
Capers (for serving)
1 small red onion, thinly sliced
Instructions
Toast the Crostini: Preheat oven to 350 °F (175 °C). Arrange baguette slices in a single layer on a baking sheet, drizzle lightly with olive oil, and bake until just golden and crisp—about 8–10 minutes.
Make the Spread: In a bowl, mix lemon zest, lemon juice (about 1 Tbsp), softened cream cheese, chopped dill, and chives. Whip with a handheld mixer on medium for about 2 minutes, until light and fluffy (or whisk thoroughly).
Assemble the Crostini: Spread a generous layer of the lemon‑dill cream cheese on each toasted slice. Top with folded smoked salmon, then add a small dab of whole‑grain mustard, capers, and thin red onion slices. Finish with a sprinkle of extra dill for colour and aroma
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
