Need an appetizer that looks like you tried really hard but actually took zero effort? Salmon crostini. Crispy little toasts, a schmear of lemony dill cream cheese, ribbons of smoked salmon, and a few briny pops of caper.
Ten minutes. No cooking. Everyone thinks you’re a hero. Let’s do this.
Ingredients
Makes 12-15 crostini.
- 1 French baguette, sliced into ½-inch rounds (about 12-15 slices)
- 2 tablespoons olive oil (for brushing)
- 4 oz (115g) cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped (plus more for garnish)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 4 oz (115g) smoked salmon, sliced into thin ribbons
- 2 tablespoons capers, drained
- Optional: thinly sliced red onion, cracked black pepper
Step-by-Step Instructions
Step 1: Toast the Baguette
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- Brush both sides with olive oil. Bake for 8-10 minutes until golden and crisp. Or toast in a skillet.
Step 2: Make the Herbed Cream Cheese
- In a small bowl, mix cream cheese, sour cream, dill, lemon juice, and lemon zest until smooth and spreadable.
Step 3: Assemble the Crostini
- Spread a generous layer of herbed cream cheese on each toast.
- Top with a ribbon or two of smoked salmon (fold it for fluffiness).
- Add a few capers and a sprinkle of fresh dill.
- Optional: add thin red onion slices and cracked black pepper.
Step 4: Serve Immediately
- Arrange on a platter. Watch them disappear.
Summary
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 minutes
Yield: 12-15 crostini
Difficulty: Easy
Storage Notes
Assemble crostini right before serving. The toasts get soggy if they sit too long with cream cheese. You can make the toasts 2 days ahead (store in an airtight bag) and the herbed cream cheese 3 days ahead. Just assemble when guests arrive. Leftovers? Unlikely.
