Smoked Salmon Crostini

Smoked salmon has been endlessly married with cream cheese, and we're not tired of it. In fact, we encourage it full-on. Whether it’s smoked salmon dip or in pasta, there is no denying the perfection of this combo. So, for a quick hors d'oeuvre, like this salmon crostini, we couldn’t shy away from it.

This is your new addition to your essential brunch or tea party playlist (if you’re not having tea parties, are you even living?). It’s a way to have people over and actually not stress about the food and the looks of it. The smoked salmon does all the work by looking fabulous and sophisticated.

When choosing your smoked salmon, please checkout Hook & Lines wonderful choices of smoked salmon.

Did you make these salmon crostini? Tell us how it went in the comments!

Ingredients

• 1 baguette, sliced 1/2" thick on a bias
• Extra-virgin olive oil, for drizzling
• 1 lemon
• 8 oz. cream cheese
• 1/4 c. chopped fresh dill, plus more for serving
• 1/4 c. sliced chives
• 8 oz. smoked salmon
• Whole grain mustard and capers, for serving
• 1 small red onion, thinly sliced

Directions

 

• Step 1

Preheat the oven to 350°. On a sheet tray, arrange baguette slices in an even layer. Drizzle with oil.

• Step 2

Bake toast until the sides are lightly golden, 8 to 10 minutes.

• Step 3

Zest half of the lemon into a medium bowl. Squeeze in juice until you get 1 tablespoon. Add cream cheese, dill, and chives. Using a handheld mixer on medium speed (or a whisk), beat mixture until fluffy and light, about 2 minutes.

• Step 4

Spread cream cheese mixture onto baguette slices. Top with salmon. Dollop with mustard, then top with capers, onion, and dill.