These smoked salmon crostini’s are one of those recipes that look fancy but are secretly so easy to throw together. They’re fresh, creamy, a little garlicky, and perfect for entertaining — whether it’s a holiday gathering, brunch with friends, or a last-minute appetizer when company shows up unexpectedly.
The base is a whipped cream cheese spread flavored with garlic, dill, lemon juice, and just a touch of onion. It pairs perfectly with crisp toasted baguette slices, cool cucumber, and silky smoked salmon. I love how balanced each bite is — crunchy, creamy, fresh, and savory all at once. If you loved these smoked salmon crostinis, you will also like smoked sprats sandwiches and this bruschetta recipe!
Ingredients for smoked salmon crostini
- 1 package cream cheese, softened to room temperature
- 2 garlic cloves, pressed
- 2 tablespoons fresh chopped dill, plus a sprig of fresh dill for garnish
- A splash of freshly squeezed lemon juice
- 2 tablespoons finely chopped red onion (chives are a great swap)
- ¼ teaspoon salt
- 1 baguette, sliced into angled baguette slices
- A little olive oil, for drizzling
- 1 cucumber, sliced
- Smoked salmon
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Cream Cheese Spread
In a bowl, combine the softened cream cheese, garlic, fresh herbs, lemon juice, red onion, and salt. Mix until smooth and fluffy — this cream cheese mixture is the base of everything. This cream cheese spread can be made ahead and stored in an airtight container in the fridge until you’re ready to assemble.
Toast the Baguette
Slice the baguette on a slight angle — I like my slices a little thicker (about 1/2 inch thick) so they can hold all the toppings without breaking. Lightly drizzle olive oil on both sides of each slice.
You can toast the bread in the oven or, my favorite way, in a cast iron skillet. Toast until golden on both sides, then remove from heat and let the slices cool completely. This step is important so the cream cheese doesn’t melt when you spread it.
Assemble the Crostinis
Once the bread has cooled, spread a generous layer of the cream cheese mixture over each slice. Don’t be shy here — this is the base of the whole bite.
Slice the cucumber on a slight angle and place one slice on top of the cream cheese. Next, add the smoked salmon, gently folding or layering it so it looks pretty but still feels effortless.
Finish each crostini with a sprinkle of fresh dill for garnish.
Serving & Storage
These smoked salmon crostini are best assembled right before serving, but leftovers can be stored in an airtight container for a short time. This is a simple appetizer that feels elevated, making it the perfect new addition to your list of go-to easy appetizers for brunches, showers, and tea parties.
Smoked Salmon Crostini’s
Ingredients
Equipment
Method
- In a bowl, combine the softened cream cheese, garlic, fresh herbs, lemon juice, red onion, and salt. Mix until smooth and fluffy — this cream cheese mixture is the base of everything. This cream cheese spread can be made ahead and stored in an airtight container in the fridge until you’re ready to assemble.
- Slice the baguette on a slight angle — I like my slices a little thicker (about 1/2 inch thick) so they can hold all the toppings without breaking. Lightly drizzle olive oil on both sides of each slice.You can toast the bread in the oven or, my favorite way, in a cast iron skillet. Toast until golden on both sides, then remove from heat and let the slices cool completely. This step is important so the cream cheese doesn’t melt when you spread it.
- Once the bread has cooled, spread a generous layer of the cream cheese mixture over each slice. Don’t be shy here — this is the base of the whole bite.
- Slice the cucumber on a slight angle and place one slice on top of the cream cheese. Next, add the smoked salmon, gently folding or layering it so it looks pretty but still feels effortless.Finish each crostini with a sprinkle of fresh dill for garnish.
It’s just that kind of appetizer — effortless, elegant, and always a hit.
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