Smoked Salmon Crostini
These elegant crostini feature crispy baguette slices topped with creamy dill lemon cream cheese, silky smoked salmon, and tangy capers—perfect for brunch, holidays, or a sophisticated appetizer spread.
Ingredients
Crostini:
- 1 –2 baguettes enough to get about 30–35 ¼-inch slices (or use pre-sliced)
- Olive oil spray
Cream Cheese Spread:
- 8 oz cream cheese softened (not melted)
- 1 small lemon juiced
- 2 tbsp fresh dill chopped
- 1 fresh garlic clove crushed
- Salt
- Freshly cracked black pepper
Toppings:
- 8 oz cold smoked salmon
- Capers for garnish
- Fresh dill for garnish
Instructions
- Preheat oven to 350°F. Slice baguette into ¼–½ inch pieces.
- Place on baking sheet and spray both sides with olive oil.
- Bake 9 minutes, flipping halfway, until crisp. Cool.
- In a bowl, mix cream cheese, dill, lemon juice, garlic, salt, and pepper.
- Blend until smooth. Optionally transfer to piping bag.
- See full steps with tips & photos → https://wimpysdiner.net/smoked-salmon-crostini/
Notes
- For a gluten-free version, use gluten-free baguette or crackers.
- You can prep all components in advance and assemble just before serving.
- Optional twist: add thinly sliced cucumber under the salmon for freshness.