Smoked Salmon Herb Crostini (Print Version)
Toasted baguette topped with creamy herbs, smoked salmon, and bright lemon for a fresh, elegant snack.
# Ingredients:
→ Base
01 -
1 baguette, sliced into approximately 1/4 inch-thick pieces
02 -
Olive oil, for brushing
→ Spread
03 -
8 ounces cream cheese, softened
04 -
2 tablespoons chopped fresh herbs (such as dill, chives, or parsley)
05 -
Zest of 1/2 lemon
06 -
Juice of 1/2 lemon
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Topping
09 -
8 ounces smoked salmon, thinly sliced
10 -
Capers, for garnish (optional)
11 -
Thinly sliced red onion, for garnish (optional)
12 -
Extra fresh herbs, for garnish (optional)
# Steps:
01 -
Preheat the oven to 350 °F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8 to 10 minutes or until golden and crisp. Remove from the oven and allow to cool slightly.
02 -
In a mixing bowl, blend the softened cream cheese with chopped herbs, lemon zest, lemon juice, salt, and pepper until smooth and evenly combined.
03 -
Spread a layer of the herb cream cheese mixture onto each toasted slice.
04 -
Place a piece of smoked salmon over the cream cheese on each crostini. Garnish with capers, extra herbs, or sliced red onion if desired.
05 -
Arrange the crostini on a serving platter and serve promptly for optimal texture.
# Notes:
01 -
Ensure the crostini are cooled before topping to avoid melting the cream cheese. For best results, assemble just before serving.