Smoked Salmon Crostini

How to Make Smoked Salmon Crostini

1. 1

   Step 1: Toast the crostini

   Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 1/2-inch (1.2 cm) slices, arrange them on a baking sheet, brush both sides lightly with olive oil, and sprinkle with kosher salt. Bake 8–10 minutes, flipping once, until edges are golden and crisp. Remove and let cool slightly so they stay crisp when spread.

   For this step

   • 1 small baguette (about 10–12 oz)Small baguette
   • 2 tbspExtra-virgin olive oil
   • 1/2 tspKosher salt
   
2. 2

   Step 2: Make the lemon-dill cream cheese

   In a medium bowl, combine the softened cream cheese with the lemon zest and about 1 tablespoon of fresh lemon juice; stir until smooth and spreadable. Fold in the chopped dill and season with freshly ground black pepper to taste. If mixture is too firm, loosen with a teaspoon of water or more lemon juice and chill briefly to firm up if needed.

   For this step

   • 8 ozCream cheese, softened
   • 1 mediumLemon (zest + 1 tbsp juice)
   • 2 tbspFresh dill, chopped
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Assemble crostini

   Spread about 1 tablespoon of the lemon-dill cream cheese onto each warm crostini, then top with a small ribbon or fold of smoked salmon. Scatter a few drained capers and a couple of very thin red onion slices over the salmon for brightness and bite. Arrange finished crostini on a platter, spacing them so toppings stay intact.

   For this step

   • 6 ozSmoked salmon, thinly sliced (store-bought)
   • 2 tbspCapers, drained
   • 1/4 smallRed onion, very thinly sliced (optional)
   
4. 4

   Step 4: Garnish and serve

   Finish with a few extra dill sprigs and a light squeeze of lemon over the platter if desired, and serve immediately so the crostini remain crisp. Leftovers (separate components) will keep: cream cheese mix refrigerated for up to 3 days and smoked salmon tightly wrapped for 2 days; do not store assembled crostini or they will soften.
   

1. Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 1/2-inch (1.2 cm) slices, arrange them on a baking sheet, brush both sides lightly with olive oil, and sprinkle with kosher salt. Bake 8–10 minutes, flipping once, until edges are golden and crisp. Remove and let cool slightly so they stay crisp when spread.
2. In a medium bowl, combine the softened cream cheese with the lemon zest and about 1 tablespoon of fresh lemon juice; stir until smooth and spreadable. Fold in the chopped dill and season with freshly ground black pepper to taste. If mixture is too firm, loosen with a teaspoon of water or more lemon juice and chill briefly to firm up if needed.
3. Spread about 1 tablespoon of the lemon-dill cream cheese onto each warm crostini, then top with a small ribbon or fold of smoked salmon. Scatter a few drained capers and a couple of very thin red onion slices over the salmon for brightness and bite. Arrange finished crostini on a platter, spacing them so toppings stay intact.
4. Finish with a few extra dill sprigs and a light squeeze of lemon over the platter if desired, and serve immediately so the crostini remain crisp. Leftovers (separate components) will keep: cream cheese mix refrigerated for up to 3 days and smoked salmon tightly wrapped for 2 days; do not store assembled crostini or they will soften.