Smoked Salmon Crostini
A delightful appetizer combining rich cream cheese and savory smoked salmon, perfect for baby showers and casual gatherings.
Ingredients
Essentials
- 1-2 pieces baguettes (enough for about 30-35 slices; pre-sliced options are available) You can use pre-sliced baguettes to save time.
- 8 oz cream cheese, softened (not melted) Ensure it's softened for easy mixing.
- 1 small lemon, juiced
- 2 tbsp fresh dill, chopped
- 1 clove fresh garlic, crushed
- Salt and freshly cracked black pepper Adjust to taste.
- 8 oz cold smoked salmon
- Capers (optional)
- Fresh dill for garnish
Optional Add-ons
- Thinly sliced cucumbers for a refreshing crunch
- Microgreens or arugula for a peppery note
- Flavored cream cheese, such as herb-infused varieties
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Slice the bagettes into 1/4"-1/2" thick slices, aiming for about 30 to 35 pieces. Arrange them on a baking sheet and lightly spray both sides with olive oil.
- Bake the baguette slices for roughly 9 minutes, flipping them halfway through until they are golden and crisp. Remove from the oven and let cool.
- While the crostini cool, mix together the softened cream cheese, chopped dill, lemon juice, crushed garlic, salt, and pepper in a medium bowl. If preferred, transfer the mixture to a piping bag for easy dispensing later.
Assembly
- Once the baked baguette slices are cool, place a piece of smoked salmon on each crostini. Next, pipe a dollop of the cream cheese mixture on top.
- For the finishing touches, add a few capers and a sprig of fresh dill to each piece.
Serving
- Your Smoked Salmon Crostini are ready to be enjoyed!
Notes
You can prepare the cream cheese mixture and bake the crostini a day in advance. Assemble them just before serving for the best texture.