Easy Smoked Salmon Crostini
Appetizing Smoked Salmon Crostini made with a mixture of cream cheese, goat cheese seasoned, smoked Salmon, and fresh dill. The perfect snack or appetizer for any gathering.
It is true that Smoked Salmon is very pricey but is a delightful food that can be consumed in many ways. Smoked Salmon makes excellent salads, dips, sandwiches, and wraps. It contains a delicious smokey flavor and is usually paired perfectly with cream cheese and goat cheese.
You will need the following ingredients fo the Smoked Salmon Crostini
- Soft cream cheese
- Soft fresh goat cheese
- Chopped fresh parsley
- Chopped fresh thyme
- Lemon Zest
- Ground black pepper
- Extra virgin olive oil or spray butter
- French-bread baguette, cut into thin slices – about 25-30 slices
- Thinly sliced smoked salmon
- Fresh Dill or Capers for garnish
How to make the recipe
To make this recipe, it is very simple. Bread, oil, cheese, seasoning, and Salmon – in that order. That is all you need. The only challenge might be finding a good French Baguette.
One important fact you need to remember is that not all French Baguettes are made the same way. Purchasing a baguette at a bakery might be ideal, or you can check the bakery department at your local supermarket. Once you have found the excellent bread, you are ready to have one of the best appetizers you can enjoy anytime during the year.
For this recipe, I used spray butter.
- To make the recipe, you must make sure that both cream cheese, goat cheese must be soft to mix.
- Start by preheating the oven to 350°F before.
- You will need a bowl and either a spoon or a fork to mix the cream cheese, goat cheese, parsley, thyme, lemon zest, and black pepper.
- Once properly blended, start slicing the bread. While you are slicing the French Baguette and toasting the slices in the oven the cheese mixture and the herbs will have time to marinate.
- Don’t forget that you will also need a pastry brush to brush the bread slices with oil before toasting. If using a spray butter, spray both sides and toast. It is good idea to have a cutting board and a serrated knife to make slicing the bread easier.
- Once the toasts are ready, build the crostinis. Spread the cheese first, followed by the smoked salmon and then your garnish. In less than 30 minutes, you have a delicious appetizer or snack to enjoy with favorite glass of white wine.
What are the variations I can make?
That is a good question. Go crazy and be adventurous! That’s how I am always thinking. You can also blend the cheese mixture with the smoked Salmon to create a spread.
- Avocadoes
- Capers
- Chives
- Slices of roasted peppers
- Coleslaw
- Spinach
- Raw Cabbage
The above are a few add-ons, garnishes, or variations with the smoked salmon.
Notes and Tips
- When slicing the French Baguette make the slices no thicker than 1/4 inch. You want the toasts to be crunchy but not difficult to bite through.
- Adding salt is not necessary as the smoked salmon is a bit on the salty side. The cheeses also contain salt.
- Use a pastry brush to brush the oil on the slices. Brush both sides and do not over toast the bread.
- It is best to use a cutting board to stabilize the bread when slicing it.
- A serrated knife is ideal to slice French Baguette.
- A baking sheet pan is best to toast the bread slices. Also you will need a large sheet pan.
Easy Smoked Salmon Crostini
Ingredients
- 4 oz soft cream cheese
- 4 oz soft fresh goat cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons of grated lemon peel
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 tablespoons extra virgin olive oil
- 1 French-bread baguette cut into thin slices – about 25-30 slices
- 12 oz thinly sliced smoked salmon
- Fresh Dill or Capers for garnish
Instructions
- Both cream cheese goat cheese must be soft to mix.
- Preheat the oven to 350°F
- Mix cream cheese and goat cheese, parsley, thyme, lemon zest, and black pepper in a bowl. Set aside.
- Place the baguette and slice along a diagonal into 1/4 inch slices using a serrated knife using a cutting board.
- With a pastry brush, brush the oil over both sides of bread slices. Arrange bread in a single layer on a large baking sheet. Place the baking sheet in the oven and bake the slices until just crisp, about 5 minutes on each side. Remove from the oven and set aside until cool enough to handle.
Assemble smoked salmon and cheese crostini:
- Spread the cheese and herbs mixture over the toasts. Top with the smoked salmon, trimming to fit. Garnish with fresh dill or capers and serve immediately.
Notes
- When slicing the French Baguette make the slices no thicker than 1/4 inch. You want the toasts to be crunchy but not difficult to bite through when served.
- Adding salt is not necessary as the smoked salmon is a bit on the salty side.
- Use a pastry brush to brush the oil on the slices. Brush both sides and do not over toast the bread.
- Use the cutting board to stabilize the bread when slicing it.
- A serrated knife is ideal to slice French Baguettes.
- A baking sheet pan is best to toast the slices.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
