Smoked Salmon Crostini
Crisp baguette slices layered with creamy lemon-dill cheese, fresh cucumber, and smoked salmon create a bite-sized, protein-packed appetizer. Perfect for parties, entertaining, or simple everyday snacking, this quick-to-assemble crostini combines fresh, flavorful ingredients into an elegant, low-carb, and fiber-rich dish.
Equipment
- 1 Baking sheet
- 1 medium bowl
- 1 knife
- 1 cutting board
- 1 Spatula or Spoon
Ingredients
- 1 baguette cut into ¼–½ inch slices
- 1 English cucumber thinly sliced
- 3.5 oz capers drained
- 6 oz wild smoked salmon cut into small pieces
- 5 oz cream cheese softened
- 1 lemon zest whole and juice half (1–2 tablespoons)
- 2 tbsp fresh dill finely chopped, plus extra for garnish
- ½ tsp salt plus more for crostini
- ½ tsp black pepper freshly ground
- 2 tbsp extra virgin olive oil
Instructions
- Preheat Oven for Perfect Toast: Set your oven to 400°F (200°C) to ensure it reaches the right temperature while you prep the ingredients. Preheating is crucial for evenly crisping the baguette slices so they hold up under the toppings without becoming soggy.
- Prepare Baguette Slices: Cut the baguette into ¼ to ½ inch thick slices. Try to make them uniform so they bake evenly. Lay the slices on a baking sheet in a single layer to avoid overlapping, which can prevent them from crisping properly.
- Brush with Olive Oil: Using a pastry brush or spoon, coat both sides of each baguette slice with 2 tablespoons of extra virgin olive oil. The olive oil not only helps them crisp nicely but also adds a subtle, rich flavor.
- Season Baguette Slices: Sprinkle a light pinch of salt over the top of each slice. This enhances flavor and balances the creaminess of the topping later. Be careful not to over-salt, as the smoked salmon and capers are already naturally salty.
- Bake Crostini to Crisp Perfection: Place the baking sheet in the preheated oven. Bake for approximately 10 minutes, flipping the slices halfway through. The bread should turn golden brown and feel firm to the touch. Watch closely to prevent burning, as oven temperatures vary.
- Cool Baguette Slices Completely: After baking, transfer the crostini to a wire rack or a clean surface to cool completely. This step is essential—assembling toppings on warm crostini can make them soggy and compromise their crisp texture.
- Prepare Cream Cheese Mixture: In a medium bowl, add 5 ounces of softened cream cheese, lemon zest from the whole lemon, 1–2 tablespoons of fresh lemon juice, 2 tablespoons finely chopped dill, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix thoroughly using a spatula or spoon until smooth and creamy. Taste and adjust seasoning as needed. This mixture will be the flavorful base for your crostini.
- Slice Fresh Cucumber: While the crostini cool, slice the English cucumber into thin, even rounds. Thin slices are key for layering without overpowering the bite or making the crostini top-heavy.
- Assemble Crostini Base: Spread a generous layer of the cream cheese mixture onto each cooled baguette slice. Use the back of a spoon or a small spatula to evenly distribute it, covering the surface without spilling over the edges.
- Add Cucumber Layer: Place a slice of cucumber on top of the cream cheese. You can slightly overlap slices if needed, ensuring each crostini has a crisp, refreshing bite of cucumber with every mouthful.
- Add Smoked Salmon: Take small pieces of smoked salmon and roll or fold them into elegant shapes, then place one on each crostini. Rolling the salmon gives a visually appealing presentation and makes it easy to pick up and eat as a bite-sized appetizer.
- Garnish with Capers and Dill: Top each crostini with a few capers and a sprinkle of fresh dill. The capers add a tangy, briny contrast to the creamy cheese and rich salmon, while dill enhances the overall flavor profile and adds a fresh, herbaceous note.
- Serve Immediately or Prepare Ahead: Serve the crostini immediately for optimal crispness. If preparing in advance, bake the baguette slices up to 3 days ahead and store in an airtight container at room temperature. The cream cheese mixture can also be made and refrigerated up to 3 days ahead. Assemble just before serving to maintain texture.
- Enjoy and Impress Guests: Arrange the crostini on a beautiful serving platter, and watch them disappear! These elegant bites are perfect for parties, casual gatherings, or even a quick, satisfying snack.
Notes
- Use day-old or slightly stale baguette for the crispiest crostini; fresh bread can sometimes become too soft when baked.
- Ensure the cream cheese is softened at room temperature—it spreads smoothly and combines evenly with lemon and dill.
- Thinly slicing the cucumber is key; too thick slices can make assembling and eating the crostini awkward.
- Roll or fold smoked salmon for a visually appealing presentation, rather than placing flat pieces on top.
- Assemble crostini just before serving to maintain crisp texture; pre-baking the bread and preparing the cream cheese mixture in advance saves time without compromising quality.
