Smoked Salmon & Cream Cheese Breakfast Crostini

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, Brunch

Cuisine Delicatessen, Italian, Jewish

Servings 4

Sharp serrated knife Essential for slicing the baguette cleanly without crushing it.
Cutting board Preferably large enough to handle slicing bread and prepping toppings.
Baking sheet Used to toast the crostini evenly in the oven.
Pastry Brush For brushing olive oil onto the bread.
Mixing bowl For combining the cream cheese with herbs and seasonings.
Offset spatula or butter knife Makes spreading cream cheese easier and neater.

Baguette or artisan loaf – A classic French baguette is ideal because it slices neatly into crostini-sized pieces and toasts evenly. Look for a loaf with a crisp crust and a soft interior.
Olive oil – Lightly brushing the bread helps it toast evenly and adds subtle flavor. Extra-virgin olive oil is best but any neutral oil will work.

Full-fat cream cheese – This provides the richest flavor and smoothest texture. Let it soften fully so it spreads easily.
Lemon zest – Adds brightness and cuts through the richness.
Fresh herbs dill, chives, or parsley – Dill is classic with smoked salmon, but chives add a mild onion note and parsley keeps things fresh.
Salt and black pepper – Season lightly; smoked salmon is already salty.
This herbed spread is a great jumping-off point if you’re interested in flavored cream cheese recipes or even a veggie cream cheese recipe. You can easily fold in finely chopped cucumber scallions, or roasted vegetables to create variations.

Cold-smoked salmon lox or nova-style – Thinly sliced, silky, and gently smoky. Look for salmon that’s pliable, not dry.
Fresh lemon juice – A small squeeze right before serving enhances the salmon’s flavor.

Capers – Salty and briny used sparingly.
Red onion or shallot – Thinly sliced for sharp contrast.
Cucumber ribbons or slices – Adds crunch and freshness.
Microgreens or arugula – Optional but they add visual appeal and a mild peppery note.

Preheat your oven to 400°F (205°C). While it heats, slice the baguette into pieces about ½ inch thick. Try to keep them uniform so they toast evenly.
Arrange the slices on a baking sheet in a single layer. Lightly brush each piece with olive oil on one side. This helps create a crisp surface while keeping the interior tender.

Place the baking sheet in the oven and toast for about 8 to 10 minutes, flipping once halfway through. The bread should be golden brown and crisp at the edges but not overly hard. Remove from the oven and let cool slightly.
This toasted base is what gives crostini their signature texture and makes them sturdy enough to hold toppings without getting soggy.

In a mixing bowl, combine softened cream cheese, lemon zest, finely chopped herbs, a pinch of salt, and freshly ground black pepper. Mix until smooth and evenly blended.
Taste and adjust seasoning as needed. This spread should be flavorful but balanced, serving as a creamy foundation rather than overpowering the salmon.

Gently separate the slices of smoked salmon and, if desired, tear them into smaller pieces that fit neatly on the crostini. Thinly slice red onion or shallot, rinse briefly in cold water if you want to mellow the sharpness, and pat dry.
Slice cucumbers or prepare ribbons using a vegetable peeler. Drain capers well.

Spread a generous layer of the herbed cream cheese onto each toasted slice. Top with a piece of smoked salmon, folding it slightly for height and visual appeal.
Finish with your chosen toppings: a few capers, a sliver of onion, cucumber, and a small squeeze of fresh lemon juice. Garnish with extra herbs or microgreens if using.

These crostini are best served fresh, while the bread is crisp and the toppings are cool and vibrant. Arrange them on a platter and serve as-is or alongside other breakfast or brunch dishes.