Smoked Salmon Crostini

PUBLISHED ON: 04.07.2024

In my wine classes, I’ve made it a practice to complement each wine served with a small pairing plate. This step is important to me because the experience of food, even if it’s only a couple of bites, can elevate the experience of drinking wine. On the other hand, enjoying a glass of wine without a bite of food often feels incomplete.

My last wine class was themed around Porch Sippers. These are fun, casual wines you can enjoy without requiring any further thought. During the planning of the class I was focused on pairing a French Rosé from Provence and stumbled across this easy to prepare smoked salmon crostini appetizer. The recipe requires only a handful of ingredients and no more than 20 minutes to from start to finish.

This is a delicious and uncomplicated appetizer; you can treat yourself or your guests.


Salmon Crostini


1-2 baguettes, enough to slice 30-35 slices about 1/2 inch
Olive oil for brushing
8 ounces cream cheese, room temperature
Juice of one lemon
2 Tablespoons fresh dill, chopped
1 fresh garlic clove, crushed
Fresh ground pepper
8 ounces cold smoked salmon


Capers and fresh dill

Preheat the oven to 350 degrees.

Cut the baguette(s) into 1/2 inch slices (approx: 30-35 slices). Arrange on a baking sheet.
Brush olive oil on both sides of each baguette. Bake at 350 degrees for about 8-9 minutes. Turn baguette slices over about halfway through baking until golden on both sides. Remove from oven and set aside.

In a mixing bowl, add the cream cheese, dill, lemon juice, crushed garlic, pinch of salt and pepper. Mix until well combined.
Option: You can spoon mixture into a plastic or piping bag and set aside.

Once the crostini has cooled arrange the slices on a serving platter or board. Divide the salmon equally for each crostini , placing the salmon on each slice of baguette.

You can pipe a dollop of cream cheese mixture on each slice or spread a dollop on the top of each salmon.

Garnish each crostini with capers and a sprig of dill.



Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page