Today I have a fabulous party appetizer recipe that takes almost no effort at all…yet looks like a million bucks! Interested?! Smoked Salmon Crostini is sure to be the hit of any party or gathering!
You can make this ahead of time and it will be good for a few hours and it’s served at room temp 🙂
The ingredients are simple enough too…smoked salmon, a french baguette, garden veggie cream cheese, capers, and fresh dill.
Here is how to make Smoked Salmon Crostini
Slice the french baguette into half inch slices.
This will get you around 20 to 22 crostini.
Brush the tops with olive oil and sprinkle kosher salt and pepper over top as well.
Bake them in a 400 degree oven for 5 minutes.
Once they have cooled slightly spread the cream cheese over each one.
Then tear pieces of the smoked salmon and place over top.
When I first made these I thought there was no way 4 oz would be enough, but a little goes a long way here.
Now to make your Smoked Salmon Crostini even more delicious and beautiful…top with capers and fresh dill.
Serve with lemon wedges on the side to squeeze over top.
More recipes you might enjoy like Smoked Salmon Crostini…
So good and easy to bring to any party or holiday celebration.
Puff pastry, cream cheese, and pepper jelly for a gorgeous party appetizer.
This one is so good and only uses a few simple ingredients. Super simple but big on flavor.
Even more Holiday Party Appetizers!
And join my Grilling and Smoking Facebook Group!
Smoked Salmon Crostini
Smoked Salmon Crostini is a perfectly simple dish that is also elegant and beautiful to serve as a holiday or party appetizer
- 1 loaf french baguette
- 2 Tbsps olive oil
- kosher salt, pepper
- 8 oz garden vegetable cream cheese
- 4 oz smoked salmon
- 1 oz capers
- 1/4 cup fresh dill
- 4 lemon wedges
Slice the baguette into half inch slices and place them on a lined baking sheet. Brush the tops with olive oil and sprinkle with kosher salt and pepper. Bake in a 400 degree oven for 5 minutes.
Let the crostini cool slightly then top each with the cream cheese, torn pieces of the smoked salmon, capers, and fresh dill. Serve with lemon wedges for squeezing over top.