Smoked Salmon Crostini's

These smoked salmon crostinis 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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 25

Course: Appetizer

Ingredients Equipment Method

Ingredients

8 oz cream cheese, softened to room temperature
2 garlic cloves, pressed
1 tsp of freshly squeezed lemon juice
2 tbl finely chopped red onion (chives are a great swap)
1/4 tsp salt
1 baguette, sliced into angled baguette slices
2 tbl olive oil, for drizzling
1 cucumber, sliced
12 oz Smoked salmon

Equipment

bread knife and a cutting board
skillet or a baking tray

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.