Smoked Salmon Herb Crostini

Smoked salmon crostini is always the first plate to disappear at my family gatherings. There is something irresistible about creamy herb cheese and silky salmon piled on crisp golden bread. These are perfect for a festive brunch or as a simple but sophisticated appetizer.

I first made these on a whim for a New Year’s Eve party and they were snapped up faster than anything else on the table. Since then this has become my go-to for last-minute entertaining or when I want to bring a touch of elegance to a potluck.

Ingredients

• Baguette or crusty loaf: sliced thin for the perfect crunch base and sturdy enough to hold toppings always choose the freshest bakery loaf for best flavor
• Olive oil: a light brushing before toasting ensures a golden crispiness and extra flavor a higher quality oil gives a subtle buttery finish
• Cream cheese: softened for easy blending and the creamy base that ties everything together try to select full-fat for the richest taste
• Fresh chopped herbs: such as dill chives or parsley for a burst of color and freshness use whatever is brightest at the store or in your garden
• Lemon zest and juice: the zest makes it fragrant and the juice adds tang always use a fresh lemon for the brightest result
• Salt and freshly ground black pepper: to balance the flavors just a pinch goes a long way taste as you go
• Smoked salmon: sliced thin for that signature savory note and melting texture always ask your fishmonger for advice if you can only find pre-packaged
• Garnishes: like capers extra herbs or thin red onion slices for little pops of bold flavor and crunch optional but they truly elevate the presentation

Instructions

Prep and Toast the Crostini:

Preheat your oven to 350 degrees F. Lay your baguette slices in a single layer on a baking sheet. With a pastry brush coat the tops lightly with olive oil making sure each edge is covered as this helps them crisp evenly. Bake them for eight to ten minutes watching closely until each is golden and crisp on the outside but still slightly tender inside. Let them cool so the toppings do not melt.

Mix the Herb Cream Cheese:

Take your softened cream cheese and add finely chopped herbs lemon zest lemon juice salt and pepper in a mixing bowl. Blend thoroughly using a small spatula or fork mashing to combine until the mixture looks creamy and flecked with green. Taste for seasoning and adjust the lemon or herbs as you like.

Spread the Cheese Layer:

Using a small spoon or butter knife generously spread about a tablespoon of the herb cream cheese over each toasted crostini. Cover from edge to edge so every bite is flavorful and the cheese helps anchor the salmon in place.

Add the Smoked Salmon:

Drape a thin slice of smoked salmon over the top of the cream cheese. Arrange it softly so it looks a little ruffled or folded for a more generous feel. If needed cut or tear the slices so every crostini gets an even portion.

Garnish and Serve:

Scatter a few capers a sprinkle of fresh herbs or some paper thin slices of red onion over the top as desired. Serve the crostini immediately while the bread is crisp for the very best experience.

Dill is my personal favorite herb for this recipe. Its mild anise flavor brings out the best in both the cream cheese and salmon. I always remember my niece giggling because she called these fancy fish toast the first time she tried them and now she asks for them at every birthday.

Storage Tips

Store any untopped toasted crostini in an airtight bag at room temperature for up to three days. If you make the cream cheese mixture in advance keep it refrigerated in a sealed container and assemble just before serving for the freshest texture. Leftover assembled crostini get soggy so make just what you need.

Ingredient Substitutions

If you do not have cream cheese whipped ricotta or goat cheese for a tangier bite work beautifully. Use any combination of soft herbs such as tarragon basil or even cilantro in place of dill or chives. For more zing add a few drops of hot sauce to the cheese.

Serving Suggestions

Pile these high on a rustic board with sliced cucumbers and cherry tomatoes to make an easy party tray. They are wonderful beside a sparkling wine or light cocktail at brunch. For a fancier presentation try shaping the salmon into tiny rose shapes and garnish with microgreens.

Cultural and Seasonal Twists

Though smoked salmon is a classic in many Nordic and Jewish cuisines these crostini also shine at spring and summer events thanks to their light and elegant flavors. Swap the herbs for whatever grows abundantly in your area for a more local twist.

A friend once made these for a wedding shower and everyone wanted the recipe printed out on cards for their own parties. They have become a signature dish for our neighborhood book club meetings too.

Recipe FAQs

→ How do I achieve perfectly crisp crostini?

Brush baguette slices lightly with olive oil and bake at 350°F (175°C) for 8-10 minutes until golden and crisp.

→ Which herbs pair best with smoked salmon?

Dill, chives, and parsley add freshness that complements the smokiness of salmon beautifully.

→ Can I prepare these bites ahead of time?

You can toast the bread and mix the cream cheese in advance, but assemble with salmon right before serving.

→ What are good garnish options?

Capers, thinly sliced red onion, extra herbs, or even a twist of lemon zest make flavorful toppings.

→ Are there dairy-free alternatives for the spread?

Yes, use a plant-based cream cheese or whipped avocado with herbs as a creamy base.