Smoked Salmon Crostini
Delicious crostini topped with cream cheese, smoked salmon, and fresh herbs, perfect for any occasion.
Servings: 6 servings
Ingredients
Ingredients
- 1 baguette Baguette, cut into 1/4-inch thick slices
- 2 tablespoons Olive oil For brushing the baguette slices
- 5 ounces Wild smoked salmon
- 8 ounces Cream cheese At room temperature
- 1 Jalapeno, seeded and minced
- 4 sprigs Fresh dill, stems removed and minced
- 1 lemon Juiced
- 2 cloves Garlic, minced
- 0.25 teaspoon Salt
- Capers, drained, for garnish
- Fresh dill, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lay the baguette slices on a baking sheet in a single layer. Brush each piece lightly with olive oil on one side.
- Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the slices are crisp and lightly browned.
- In a bowl, combine the room-temperature cream cheese, minced jalapeno, minced dill, lemon juice, minced garlic, and salt. Mix until everything is well incorporated and creamy.
- Once the baguette slices have cooled, spread a generous amount of the cream cheese mixture on each crostini.
- Top each cream cheese-coated baguette slice with a piece of wild smoked salmon.
- Finish by garnishing each crostini with capers and a sprinkle of fresh dill. Serve immediately.
Equipment
- Baking Sheet
- Mixing Bowl
Notes
For extra flavor, try toasting the baguette slices a bit longer for a crunchier texture. Let the cream cheese sit at room temperature for at least 20 minutes before mixing for easier spreading.