Description
Delicious and elegant smoked salmon crostini made with crispy baguette slices, creamy jalapeno-dill cream cheese, and fresh garnishes. Perfect as a sophisticated appetizer for gatherings or special occasions.
Ingredients
Bread
- 1 baguette, cut into 1/4-inch thick slices
- 2 tablespoons olive oil
Toppings
- 5 ounces wild smoked salmon
- 8 ounces cream cheese, at room temperature
- 1 jalapeno, seeded and minced
- 4 sprigs fresh dill, stems removed and minced
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Garnish
- Capers, drained
- Fresh dill sprigs
Instructions
- Prepare the crostini: Preheat the oven to 350 degrees F. Brush both sides of the baguette slices with olive oil. Arrange them in a single layer on a baking sheet. Bake for 15 minutes, flipping the slices after about 10 minutes to ensure even crispness. Once done, remove from the oven and let them cool completely.
- Assemble the base layer: Arrange the cooled crostini on a serving platter. Place a piece of wild smoked salmon on each bread slice.
- Make the cream cheese mixture: In a medium mixing bowl, combine the room temperature cream cheese with minced jalapeno, minced fresh dill, lemon juice, minced garlic, and salt. Mix well until smooth and fully incorporated.
- Top the crostini: Spoon or spread the cream cheese mixture evenly on top of the smoked salmon on each crostini.
- Garnish and serve: Garnish each crostini with a few drained capers and a small sprig of fresh dill. Serve immediately to enjoy the crisp bread and fresh flavors.
Notes
- Seed the jalapeno to reduce heat if desired, or leave seeds for more spice.
- Crostini can be baked a few hours ahead and stored in an airtight container to maintain crispness.
- Room temperature cream cheese is essential for easy mixing and smooth texture.
- For a dairy-free option, substitute cream cheese with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
