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Smoked Salmon Crostini Recipe

ByCaroline
Jump to Recipe· 4.9 from 36 reviews

If you’re looking for a festive, elegant appetizer that’s quick enough for a last-minute party yet fancy enough to impress, this Smoked Salmon Crostini Recipe is a total winner. I first made it for a holiday gathering, and it was the one dish everyone couldn’t stop reaching for. The balance of crispy bread, creamy herby cheese, and smoky salmon hits all the right notes, and I can’t wait to share exactly how you can nail this fan-freaking-tastic appetizer every time.

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Why This Recipe Works

  • Simple Ingredients, Big Flavor: The combination of smoked salmon and lemony cream cheese creates a fresh, savory bite every time.
  • Crispy Crostini Base: Toasting the baguette slices just right gives you that perfect crunch to balance the soft toppings.
  • Easy to Make and Customize: You can whip this up in about 20 minutes and adapt it with herbs or garnishes to your liking.
  • Impresses Every Crowd: Whether it’s a holiday party or casual brunch, this appetizer always feels special and elegant.
Smoked Salmon Crostini, smoked salmon appetizer, elegant party appetizer, crispy crostini with smoked salmon, holiday appetizer ideas - The image shows small white toasted bread slices as the base layer, each topped with a smooth layer of pink salmon. On top of the salmon, there is a swirl of white cream cheese mixed with herbs, giving a soft and fluffy texture. Each swirl is decorated with a small green caper and a sprig of fresh green dill. The white plate holding the toasts sits on a white marbled surface, with more capers and dill scattered around for decoration. The photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this smoked salmon crostini recipe comes down to quality ingredients that complement each other perfectly. I always suggest getting a fresh baguette if you can, and cold smoked salmon that’s flavorful but not overly salty. Each ingredient plays a role in creating that balance of textures and taste.

Smoked Salmon Crostini, smoked salmon appetizer, elegant party appetizer, crispy crostini with smoked salmon, holiday appetizer ideas - Flat lay of a fresh whole baguette, several golden toasted baguette slices arranged neatly, a small white ceramic bowl of softened cream cheese, a small white bowl with freshly squeezed lemon juice, a small white bowl of chopped fresh dill, one whole garlic clove unpeeled, a small white bowl containing capers, a few sprigs of fresh dill, thin folded slices of cold smoked salmon, and a small white bowl with freshly cracked black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Baguette: A sturdy baguette with a nice crumb and crust gives you the best crunchy crostini base. I prefer unsliced so I can cut slices just how I like them.
  • Olive Oil Spray: A quick spray ensures each crostini toasts evenly and develops beautiful color without getting greasy.
  • Cream Cheese: Softened but not melted—this is the creamy binder that brings everything together with a slight tang and richness.
  • Lemon Juice: Adds a fresh zing that brightens the cream cheese and pairs amazingly with salmon.
  • Fresh Dill: Dill’s herbaceous flavor is the classic match for smoked salmon, adding a light, fragrant note.
  • Garlic: Just one fresh clove crushed in adds subtle depth that lifts the cream cheese without overpowering.
  • Salt & Pepper: Essential for seasoning—you want to balance the richness and bring all the flavors to life.
  • Smoked Salmon: The star of the show—choose cold smoked for that silky texture and smoky flavor.
  • Capers (for garnish): They add little bursts of briny, tart flavor that cut through the richness beautifully.
  • Fresh Dill (for garnish): A final flourish that looks lovely and reinforces the fresh herbal note.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This smoked salmon crostini recipe is so versatile—I’ve played with it both ways. Personally, I love adding a touch of finely chopped red onion into the cream cheese mixture for a little bite, but you can switch up the herbs or try different garnishes. That’s part of the fun—make it yours!

  • Variation: One holiday, I swapped dill for fresh chives and garnished with thin cucumber slices. It gave a refreshing crunch and a slightly different herbal twist my guests loved.
  • Dietary tweak: Use a dairy-free cream cheese alternative if you want this to be vegan-friendly, and substitute smoked carrot or watermelon radish for salmon—it’s surprisingly satisfying!
  • Make it fancy: Add a little dollop of crème fraîche instead of cream cheese, or top with a light drizzle of truffle oil for a decadent upgrade.

Step-by-Step: How I Make Smoked Salmon Crostini Recipe

Step 1: Toast the Baguette to Golden Perfection

Start by preheating your oven to 350°F (175°C). Slice your baguette into about ¼ to ½ inch thick pieces—aim for 30 to 35 slices. Lay them out on a baking sheet in a single layer. Give both sides a light spray of olive oil—that helps them toast evenly and develop a gorgeous golden color. Pop them in the oven and bake for roughly 9 minutes, flipping halfway through. Keep an eye so they don’t burn; you want a nice crunch with a hint of brown.

Step 2: Whip Up the Creamy Herb Spread

While the crostini cools, grab a medium bowl. Add 8 ounces of softened cream cheese (just softened, not melted) along with 2 tablespoons of fresh chopped dill, the juice of one small lemon, a crushed garlic clove, and a pinch of salt and freshly cracked black pepper. Mix everything until smooth and well combined. For a neat presentation, I like spooning the mixture into a piping bag—makes those little dollops on top look extra pretty and even.

Step 3: Layer Your Crostini

Arrange your toasted crostini on a serving platter. Lay a slice of smoked salmon on each piece, folding it gently so it looks voluminous and inviting. Then pipe or spoon a small dollop of your cream cheese mixture right on top of the salmon. Garnish with a few briny capers and a sprig of fresh dill to finish it off. Now, you have elegant bites ready to delight your guests!

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Tips from My Kitchen

  • Keep the Cream Cheese Soft: Don’t microwave cream cheese to soften—it can get oily. Instead, let it sit at room temperature for 30 minutes before mixing.
  • Watch the Toasting Time: Ovens differ, so check on your crostini early. You want crisp, not burnt!
  • Pipe for Presentation: Using a piping bag is a small step that instantly makes your crostini look professionally plated.
  • Don’t Overload the Salmon: Too much salmon can overwhelm the crostini and make them hard to eat—thin slices folded nicely work best.

How to Serve Smoked Salmon Crostini Recipe

Smoked Salmon Crostini, smoked salmon appetizer, elegant party appetizer, crispy crostini with smoked salmon, holiday appetizer ideas - The image shows a white plate with several small toasted bread slices arranged in rows. Each slice is topped with three layers: the bottom layer is pinkish-orange smoked salmon with a smooth texture, the middle layer is a dollop of white creamy spread mixed with herbs, and the top layer features a few small green capers and a small sprig of fresh green dill. The plate sits on a white marbled surface with some scattered dill and capers around the edges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping garnishes simple and fresh here. Capers add that fun burst of salty tang, and fresh dill sprigs look beautiful while reinforcing the flavor profile. Sometimes, I’ll add a tiny sliver of lemon zest on top for an extra pop of brightness and color.

Side Dishes

If you’re serving these at a party or holiday brunch, they pair wonderfully with a fresh green salad or a crisp cucumber and radish salad dressed with lemon vinaigrette. Also, a chilled white wine or sparkling rosé makes an excellent match for the smoky, creamy flavors.

Creative Ways to Present

Once, for a New Year’s Eve bash, I arranged the crostini on a large wooden board with edible flowers scattered around, which made the platter pop visually. I also like serving them on decorative platters with little slate labels indicating “Smoked Salmon,” so guests feel they’re getting something special. Another fun idea is to offer little bowls with various garnishes like red onion, capers, or lemon wedges so everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

I recommend storing the crostini components separately if you can—keep toasted baguette slices airtight at room temperature, and store the cream cheese mixture and smoked salmon in the fridge. Once assembled, crostini are best eaten within a few hours; otherwise, the bread gets soggy.

Freezing

Freezing crostini isn’t ideal because the texture suffers, but you can freeze toasted baguette slices in an airtight container for up to a month. Toast them again briefly before assembling. The cream cheese and smoked salmon don’t freeze well, so fresh is best here.

Reheating

If you’ve stored toasted baguette slices, quickly reheat them in the oven at 350°F for 3-5 minutes to restore crunchiness. Avoid microwaving crostini as it makes bread soggy. Remember, don’t reheat the salmon or cream cheese; those are best served cold for flavor and texture.

FAQs

  1. Can I make Smoked Salmon Crostini Recipe ahead of time?

    Yes! You can toast the baguette slices and prepare the cream cheese mixture up to a day in advance and keep them stored separately. Assemble right before serving to keep the crostini crisp and fresh-tasting.

  2. What’s the best bread for crostini?

    I prefer a traditional French baguette for crostini because it’s crusty with a soft interior, which holds toppings well and crisps nicely when toasted. Avoid very soft breads or sliced sandwich loaves as they don’t toast properly.

  3. Can I use other toppings besides smoked salmon?

    Absolutely! This crostini recipe is versatile. Try toppings like smoked trout, thinly sliced cucumber, roasted red peppers, or even avocado for a vegetarian version. Just pair with a flavorful spread to keep the balance.

  4. How do I prevent the crostini from getting soggy?

    To avoid sogginess, toast the bread slices well until golden and crisp, and assemble crostini just before serving. Also, avoid applying wet ingredients directly to the bread for long periods—layering cream cheese first helps create a moisture barrier.

Final Thoughts

This Smoked Salmon Crostini Recipe has become one of my go-to appetizers for everything from holiday dinners to casual get-togethers because it’s reliably delicious, easy to make, and always feels elegant. I genuinely hope you enjoy making and sharing it with your people as much as I do—it’s one of those recipes that brings smiles and starts conversations. Give it a try, and let me know how it turns out in your kitchen!

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Smoked Salmon Crostini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 crostini
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

Delight your guests with these festive Christmas Smoked Salmon Crostini, featuring crispy baguette slices topped with a creamy dill and lemon-infused cream cheese, savory smoked salmon, and a garnish of capers and fresh dill. Perfect as an elegant appetizer for holiday gatherings.

Ingredients

Crostini

  • 1-2 baguettes, enough to get about 30-35 ¼th inch slices
  • Olive oil spray

Cream Cheese Mixture

  • 8 oz cream cheese, softened (not melted)
  • 1 small lemon, juiced
  • 2 tablespoon fresh dill, chopped
  • 1 fresh garlic clove, crushed
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Toppings and Garnish

  • 8 oz cold smoked salmon
  • Capers, for garnish
  • Fresh dill sprigs, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the baguette slices.
  2. Slice Baguette: Cut the baguette into ¼th to ½ inch slices to yield approximately 30 to 35 slices and arrange these slices evenly on a baking sheet.
  3. Apply Olive Oil: Lightly spray both sides of the baguette slices with olive oil spray to ensure golden crispiness.
  4. Bake Crostini: Place the baking sheet in the preheated oven and bake for about 9 minutes, flipping the slices halfway through baking until they are golden and crisp.
  5. Cool Crostini: Remove the crostini from the oven and set them aside to cool completely before assembling.
  6. Prepare Cream Cheese Mixture: In a medium mixing bowl, combine the softened cream cheese, chopped dill, lemon juice, crushed garlic, salt, and freshly cracked black pepper. Mix thoroughly until well blended.
  7. Optional Piping Bag: For a neat presentation, spoon the cream cheese mixture into a piping bag and set aside until needed.
  8. Assemble Crostini: Once cooled, arrange the crostini slices on a serving platter. Place one slice of smoked salmon on each crostini.
  9. Add Cream Cheese Dollop: Using the piping bag, pipe a small dollop of the cream cheese mixture on top of each slice of salmon for an elegant finish.
  10. Garnish and Serve: Garnish each crostini with a few capers and a sprig of fresh dill. Serve immediately and enjoy your festive appetizer.

Notes

  • Use pre-sliced baguettes to save preparation time if available.
  • If you don’t have a piping bag, a small spoon works well to evenly distribute the cream cheese mixture.
  • To make the crostini extra crispy, you can toast them slightly longer carefully watching to avoid burning.
  • Substitute fresh dill with dried dill if fresh is unavailable, but reduce quantity to one tablespoon as dried herbs are more concentrated.
  • Store any leftover cream cheese mixture tightly covered in the refrigerator for up to 2 days.

Nutrition

  • Serving Size: 1 crostini
  • Calories: 85 kcal
  • Sugar: 0.5 g
  • Sodium: 240 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 0.5 g
  • Protein: 3 g
  • Cholesterol: 15 mg

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