Smoked Salmon Crostini

Crisp toasted baguette slices topped with a creamy dill-yogurt spread and smoked salmon make an elegant, bite-sized appetizer.

Prep Time10

Cook Time15

Total Time25

Servings: 30 servings

1 thin baguette baguette sliced diagonally into 1/4-inch slices (about 30 slices)
2 tablespoons extra virgin olive oil
2 tablespoons melted butter
3/4 cup Greek yogurt use more or less to reach a spreadable consistency (recipe starts with 1/4 cup in processor and ~3/4 cup total)
6 tablespoons cream cheese
2 tablespoons fresh chopped dill
1/2 tablespoon fresh lemon juice
salt to taste; add small pinch if using unsalted butter
4 ounces smoked salmon cut into pieces to fit crostini
capers or fresh dill for garnish

Preheat the oven to 400°F (200°C).
Slice the baguette on the diagonal into 1/4-inch thick slices using a serrated knife.
Arrange the slices in a single layer on a baking sheet.
Whisk together the melted butter and olive oil; if your butter is unsalted, add a small pinch of salt.
Brush the tops of the baguette slices with the butter–oil mixture.
Bake the slices for 8–10 minutes until the bottoms are golden and crisp; check and flip if needed so they toast evenly. Remove and let cool.
Meanwhile, combine 1/4 cup Greek yogurt, the cream cheese, chopped dill, and lemon juice in a food processor. Process, scraping the sides, until mostly smooth.
Add additional Greek yogurt a little at a time (up to about 3/4 cup total) until the mixture is soft and spreadable but not runny; season with salt to taste and process again to combine.
Cut the smoked salmon into pieces that will fit on each crostini.
Spread about 1 teaspoon of the yogurt–cream cheese mixture on each cooled toast, top with a piece of smoked salmon, and add a small additional dollop of the spread on top if desired.
Garnish each crostini with a few capers or a small sprig of fresh dill and serve.