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Looking for an elegant yet effortless appetizer? These Smoked Salmon Crostini with Dill Cream Cheese are just the thing! Crispy baguette slices are topped with a creamy, herby spread and luscious smoked salmon for a bite-sized treat that’s perfect for brunches, cocktail hours, or special occasions.
Why You’ll Love This Recipe
- Simple Yet Elegant – A handful of ingredients come together in a dish that looks as fancy as it tastes.
- Quick to Make – Only 15 minutes from start to finish—perfect for last-minute hosting!
- Make-Ahead Friendly – Assemble just before serving, or prep the components in advance.
- Perfect for Entertaining – These little bites pair beautifully with bubbly, making them ideal for any gathering.
Ingredients Breakdown
Essentials
- Baguette – Choose a fresh baguette; its crispy, chewy texture is the perfect base.
- Olive Oil – A light drizzle before toasting gives the crostini a golden, crunchy bite.
- Smoked Salmon – Opt for high-quality, thinly sliced smoked salmon for the best flavor.
- Cream Cheese – Full-fat cream cheese makes the spread extra creamy and rich.
- Fresh Dill – Adds brightness and pairs perfectly with salmon.
- Lemon Zest & Juice – A touch of citrus balances the saltiness of the salmon.
- Capers – Optional, but they add a lovely briny contrast.
- Black Pepper – A small sprinkle enhances all the flavors.
Pro Tips
- If you don’t have a baguette, try toasted sourdough or rye bread for a twist.
- Use whipped cream cheese for a fluffier, lighter consistency.
- Smoked salmon can be swapped for gravlax if you prefer a slightly sweeter, cured flavor.
Step-by-Step Instructions
1. Prepare the Crostini
Preheat your oven to 375°F (190°C). Slice the baguette into ½-inch rounds and arrange them on a baking sheet. Drizzle lightly with olive oil and toast for about 7-10 minutes, until crisp and golden.
2. Make the Dill Cream Cheese
In a bowl, mix the cream cheese, chopped fresh dill, lemon zest, and a squeeze of lemon juice. Stir until smooth and well combined.
3. Assemble the Crostini
Once the baguette slices have cooled slightly, spread a generous layer of the dill cream cheese on each one. Top with a delicate fold of smoked salmon.
4. Garnish and Serve
Finish with a sprinkle of black pepper, a few capers if using, and an extra sprig of fresh dill. Serve immediately and enjoy!
Chef’s Tips and Tricks
- Make It Ahead – Toast the crostini and prep the cream cheese mixture a few hours in advance. Assemble just before serving to keep everything fresh.
- Don’t Overload the Toppings – A little salmon and cream cheese go a long way! Keeping it balanced makes for a perfect bite.
- Use a Serrated Knife – This makes slicing the baguette much easier without crushing it.
Recipe Variations and Serving Suggestions
- Add a Crunch – A few thinly sliced radishes add a delicious peppery bite.
- Try Different Herbs – If you’re out of dill, fresh chives or tarragon work beautifully.
- Make It Gluten-Free – Use gluten-free crackers or toasted gluten-free bread as a substitute.
- Pair It Perfectly – Serve with a glass of bubbly Champagne or a crisp white wine like Sauvignon Blanc.
FAQs
Can I make these crostini in advance?
You can toast the baguette and prepare the cream cheese mixture ahead of time, but assemble them right before serving for the best texture.
How should I store leftovers?
If you have extra assembled crostini, store them in an airtight container in the fridge for up to 1 day. However, they may soften over time, so they’re best enjoyed fresh!
Can I add more toppings?
Absolutely! A sprinkle of red onion, a drizzle of honey, or even some microgreens would take these up a notch.
Smoked Salmon Crostini with Dill Cream Cheese
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 12 crostini
Ingredients
- 1 baguette, sliced into ½-inch rounds
- 2 tbsp olive oil
- 4 oz smoked salmon
- 6 oz cream cheese, softened
- 1 tbsp fresh dill, chopped (plus more for garnish)
- ½ tsp lemon zest
- 1 tsp lemon juice
- Salt & black pepper, to taste
- 1 tbsp capers (optional)
Instructions
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and bake for 7-10 minutes until golden and crisp.
- In a small bowl, mix cream cheese, dill, lemon zest, and lemon juice until smooth.
- Spread a layer of the dill cream cheese onto each toasted baguette slice.
- Top with a piece of smoked salmon and a sprinkle of black pepper.
- Garnish with capers and additional fresh dill if desired.
- Serve immediately and enjoy!
I hope you love these Smoked Salmon Crostini as much as I do! If you try them, let me know in the comments below, or tag your creation with #TheKitchensAid on social media. Can’t wait to see what you make!
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