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Smoked Salmon Crostini with Dill Cream cheese

Smoked Salmon Crostini with Dill Cream Cheese

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, European, Italian
Servings 24 crostini

Equipment

  • Sharp bread knife for cleanly slicing the baguette without crushing it.
  • Baking sheet to toast the baguette slices into perfect crostini.
  • Mixing bowl to whip up the dill cream cheese mixture.
  • Electric hand mixer or whisk for making the spread extra fluffy.
  • Spreader or small spatula to neatly apply the cream cheese.

Ingredients
  

For the Crostini

  • 1 French baguette day-old is perfect
  • 3 tablespoons extra virgin olive oil
  • Flaky sea salt to taste
  • Freshly ground black pepper

For the Dill Cream Cheese Spread

  • 8 oz full-fat cream cheese softened
  • 3 tablespoons sour cream or Greek yogurt for a lighter version
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped chives
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Toppings

  • 6 oz cold-smoked salmon thinly sliced
  • 1 small red onion very thinly sliced
  • Capers rinsed and patted dry
  • Fresh dill sprigs for garnish
  • Lemon wedges for serving (optional)
  • Cracked black pepper for finishing

Instructions
 

Prep the Baguette

  1. Start by preheating your oven to 375°F (190°C). Slice the baguette on a diagonal into about ½-inch-thick rounds—this not only gives you more surface area for toppings but also adds a visually elegant look.
  2. Arrange the slices on a baking sheet in a single layer. Brush both sides lightly with olive oil and sprinkle with sea salt and black pepper. Bake for about 8–10 minutes, flipping halfway through, until they’re golden and crisp but not rock-hard. Let them cool slightly.

Make the Dill Cream Cheese

  1. In a medium bowl, add the softened cream cheese, sour cream, lemon juice, lemon zest, dill, chives, garlic powder, and a pinch of salt and pepper. Beat everything together until light, fluffy, and well combined. Taste and adjust seasoning if needed—more lemon for tang, or more dill for that fresh, herbaceous punch.
  2. This spread can be made up to two days ahead. Just store it in an airtight container in the fridge and give it a quick stir before using.

Assemble the Crostini

  1. Once your crostini have cooled, spread each one with a generous layer of the dill cream cheese mixture. Then, artfully drape a slice of smoked salmon on top.
  2. Add a few slices of red onion, a couple of capers for briny balance, and a sprig of fresh dill. Crack a bit of black pepper on top for extra flavor and flair.
  3. If you're serving these right away, you can garnish the platter with lemon wedges and a few extra dill sprigs for that Christmas table wow-factor.