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Smoked Salmon Crostini - The Jam Jar Kitchen - Image 2

Smoked Salmon Crostini

This Smoked Salmon Crostini recipe is a simple yet elegant appetizer perfect for any occasion. With creamy cheese, fresh dill, and smoky salmon, it's sure to impress your guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baguette baguette sliced into 1/2-inch thick rounds
  • 4 oz cream cheese softened
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp lemon juice freshly squeezed
  • 8 oz smoked salmon thinly sliced
  • 1 lemon cut into wedges for serving
  • 2 tbsp capers for garnish
  • 2 tbsp olive oil for brushing the bread
  • 1 clove garlic halved, for rubbing on toasted bread

Equipment

  • Baking sheet
  • Mixing bowl
  • Pastry brush
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Bake for 8-10 minutes or until golden brown and crispy.
  2. While the bread is toasting, mix the softened cream cheese, chopped dill, and lemon juice in a bowl until well combined. This mixture should be smooth and spreadable.
  3. Once the bread is toasted, rub each slice with the cut side of the garlic clove for a subtle garlic flavor. Let the bread cool slightly.
  4. Spread a generous amount of the cream cheese mixture onto each toasted baguette slice. Top with a piece of smoked salmon, folding it to fit the crostini.
  5. Garnish each crostini with a few capers and a small sprig of dill. Serve immediately with lemon wedges on the side for guests to squeeze over their crostini.

Notes

Chef's Tips:
• For best results, use high-quality smoked salmon for a more pronounced flavor.
• Avoid over-toasting the bread to prevent it from becoming too hard to bite into.
• Serve as an appetizer at room temperature for the best texture and flavor.
Food Safety:
• Ensure smoked salmon is stored at a safe temperature below 40°F (4°C) until use.
• Leftover crostini should be refrigerated and consumed within 24 hours.