Quick, elegant, and ready in under 15 minutes – serves 6.
Ingredients
Item Amount
- Smoked salmon, thinly sliced 12 oz (˜ 340 g)
- Fresh cream cheese, softened 8 oz (225 g)
- Fresh dill, finely chopped 2 tbsp
- Lemon zest 1 tsp
- Fresh lemon juice 1 tbsp
- Capers, drained 2 tbsp
- Red-onion, very thinly sliced ¼ cup
- Freshly ground black pepper to taste
- Baguette, sliced ½-inch thick 1 large (about 12 slices)
- Extra-virgin olive oil 2 tbsp
- Microgreens or arugula (optional) for garnish
- Equipment
- Cutting board
- Sharp knife
- Small mixing bowl
- Spoon or small spatula
- Large skillet or grill pan
- Paper towels
- Steps (Total time ˜ 12 min)
Heat the bread
Place the baguette slices in a single layer on a dry skillet.
Drizzle each slice with a little olive oil.
Cook over medium-high heat 1 minute per side, until golden and crisp.
Transfer to a plate and let cool 1 minute.
Mix the herbed cream cheese
Add the softened cream cheese, chopped dill, lemon zest, lemon juice, and a pinch of black pepper to the mixing bowl.
Stir vigorously until the mixture is smooth and the herbs are evenly distributed.
Assemble the crostini
Spread a generous dollop of the herbed cream cheese on each toasted baguette slice.
Lay two thin pieces of smoked salmon over the cheese.
Scatter a few capers and a few rings of red-onion on top of each salmon piece.
Add a final grind of black pepper.
Garnish and serve
If you like, place a few microgreens or a small arugula leaf on each crostini for color.
Arrange the finished crostini on a serving platter.
Serve immediately while the bread is still warm.
Quick Tips
Work fast: Keep the cream cheese soft at room temperature; it spreads effortlessly.
Crispier toast: Press the bread lightly with a spatula while it cooks; this yields an even crunch.
Flavor boost: Add a few drops of smoked paprika to the cream cheese for an extra smoky note.