Smoked Salmon Crostini with Dill Cream Cheese
A delightful appetizer featuring crispy baguette topped with creamy dill-infused cheese and savory smoked salmon.
Equipment
- baking sheet
- medium bowl
- knife
- Spatula
Ingredients
- 1 loaf Baguette Sliced into 1/2-inch thick rounds.
- 2 tablespoons Olive oil For brushing the baguette slices.
- 8 ounces Cream cheese Softened for easy mixing.
- 2 tablespoons Fresh dill Finely chopped.
- 1 tablespoon Lemon juice Adds brightness to the cream cheese.
- 1 clove Garlic Minced.
- to taste Salt For seasoning.
- to taste Black pepper Freshly ground.
- 4 ounces Smoked salmon Thinly sliced.
- 1 tablespoon Capers Drained.
- to taste Fresh dill sprigs For garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the baguette into 1/2-inch thick rounds and brush both sides with olive oil. Arrange on a baking sheet.
- Bake the baguette slices for about 8-10 minutes until golden brown and crisp. Set aside to cool slightly.
- In a medium bowl, combine softened cream cheese, chopped dill, lemon juice, and minced garlic. Season with salt and pepper to taste. Mix until smooth and creamy.
- Spread a generous amount of the dill cream cheese mixture on each crostini.
- Top each crostini with a slice of smoked salmon and a few capers. Garnish with fresh dill sprigs.
- Arrange the crostini on a platter and serve immediately.
Notes
This appetizer is versatile; feel free to customize toppings and bread types to suit your taste.