smoked salmon crostinis
Serving these appetizers with a few lemon wedges on the side is the perfect garnish. Encourage your guests to squeeze them over the top of the salmon as a tart complement to the cream cheese underneath. You can also sprinkle with parmesan and smoked sea salt to add an extra touch. I had originally bought a baguette to make these crostinis from scratch but then, being a little short on time, found some already made ones at the Healdsburg Farmers’ Market that I just couldn’t pass up.If you’re making them from scratch follow all steps below, otherwise skip everything bread related. Enjoy!
Author: the simple good life
Ingredients
- 24 thin rounds of bread, cut on the diagonal from a baguette
- Extra virgin olive oil
- 8 ounces cream cheese, softened
- 1½ tablespoon finely chopped dill
- 2 tablespoons very finely chopped red onion
- 1 teaspoon fresh ground black pepper
- 8 ounces pre-sliced smoked salmon (Shop local. I got mine at the St. Helena Farmers’ Market, where it was smoked the night before, and was just absolutely delicious.)
- 2 to 3 tablespoons capers
- Fresh dill sprigs for garnish
- Lemon wedges to garnish platter
Instructions
- Preheat oven to 350°F.
- Brush bread on one side with olive oil and place oil side up, on a baking sheet. Bake 8 to 10 minutes until just crisp and slightly golden. Do not over toast. Set aside to cool.
- In a small bowl, blend together cream cheese, dill, onion and black pepper. Place in a pastry bag with a large tip or use a small spoon to place a dollop on the center of each toast. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast. Garnish with capers and fresh dill sprigs. Place on a large platter with lemon wedges.
