Smoked Salmon Crostini
This Smoked Salmon Crostini is elegant and tasty party appetizer to serve at any gathering year round!
Servings: 12 servings
Calories: 138kcal
Ingredients
- 1 baguette cut into 1/4 - 1/2 inch slices
- 1 long English cucumber thinly sliced
- 3.5 ounces jar capers drained
- 6 ounces wild smoked salmon smaller pieces
- 5 ounces cream cheese softened
- 1 lemon zest whole and juice half (1-2 tablespoons)
- 2 tablespoons fresh dill finely chopped & more for garnish
- 1/2 teaspoon salt more for crostini
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil extra virgin
Instructions
- Preheat oven to 400 degrees F. Brush baguette slices with oil on both sides, sprinkle with salt and bake for 10 minutes, turning once. Remove from the oven and let cool completely.
- In a medium bowl, add cream cheese, lemon zest, lemon juice, dill, salt and pepper. Stir well to combine.
- Arrange cooled crostini on a serving platter. Spread with cream cheese mixture, dividing equally among all crostini.
- Then top with a slice of cucumber, rolled up salmon piece, and garnish with capers and dill. Serve as bite-sized appetizers.
Video
Notes
Make ahead: Bake crostini toasts up to 3 days in advance. Make sure to cool completely and then store in an airtight container. Crostini will soften if you seal them while still warm. Do not refrigerate as they will taste stale.
Prepare and refrigerate cream cheese mixture for up to 3 days ahead as well. On the day of serving, all you have to do is slice cucumbers, assemble this smoked salmon appetizer and add garnish.
Store leftovers: Cover leftover crostini with plastic wrap or place in airtight container and refrigerate for up to 2-3 days.
Nutrition
Serving: 2 crostini | Calories: 138kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 603mg | Fiber: 1g | Sugar: 2g