Smoked Salmon Crostini

Smoked Salmon Crostini

Makes 2 dozen
Lemon wedges are the perfect garnish to these appetizers. Encourage your guests to squeeze them over the top of the salmon as a tart complement to the cream cheese underneath.
  • 24 thin rounds of bread, cut on the diagonal from a baguette
  • Extra-virgin olive oil
  • 8 ounces cream cheese, softened
  • 1 1/2 tablespoon finely chopped fresh dill
  • 2 tablespoons very finely chopped red onion
  • 1 teaspoon freshly ground black pepper
  • 8 ounces pre-sliced smoked salmon
  • 2 tablespoons capers
  • Fresh dill sprigs for garnish
  • Lemon wedges to garnish platter
You must be signed in to use shopping lists. Sign in or create account
Preheat the oven to 350°F.

Brush bread on one side with oil and place oil-side up on a baking sheet. Bake bread slices until just crisp and slightly golden, about 8 to 10 minutes. Do not over toast. Set aside to cool.

Blend together cream cheese, onion, chopped dill and pepper in a small bowl. Place in a pastry bag with a large tip or use a small spoon to place a dollop on the center of each toast. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast. Garnish with capers and fresh dill sprigs. Place on a large platter with lemon wedges.
Nutritional Info: 
Per Serving: Serving size: 2 pieces, 250 calories (110 from fat), 12g total fat, 5g saturated fat, 25mg cholesterol, 480mg sodium, 25g carbohydrates, (1 g dietary fiber), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion