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Home » Seasonal » Summer Favorites » Smoked Salmon Crostini

Smoked Salmon Crostini

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By: Shinee Published: 3/31/2022Updated: 3/31/2022

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These simple but impressive smoked salmon crostini are one of the best crostini recipes. Perfect appetizer for holiday parties and gatherings.

Assembled smoked salmon crostini on a white serving platter.

These smoked salmon crostini are easy to make but complex in taste and texture. Dressed up with irresistible toppings, crostini are a perfect appetizer for any occasion!

The best part is you can make everything in advance and put them together right before serving. Or better yet, let your guests assemble their own crostini.

Table of Contents

  • Why you’ll love this appetizer:
  • Key Ingredient Notes:
  • How to prepare this brunch spread:
  • Make-Ahead Tips:
  • Storing Tips:
  • More crostini recipes ideas:
  • FAQs:
  • More smoked salmon appetizers:
  • Smoked Salmon Crostini

Why you’ll love this appetizer:

Smoked salmon takes any dish from ordinary to elegant. Toasted baguette gets a fancy makeover with herby cream cheese, fresh tomato relish, and thinly sliced smoked salmon.

  • One of the best crostini recipes
  • Ready-to-eat in 30 minutes
  • Can be prepared a day ahead for easy entertaining

Crispy toasted baguette complements the buttery texture of the salmon. Creamy filling infused with capers and dill is soft and doesn’t overpower the delicate salmon flavor. And tomato relish adds freshness to every bite!

Key Ingredient Notes:

  • Tomato – Roma tomatoes is ideal for the relish, as it has low water content and meaty flesh.
  • Red onion – The spicy and slightly sweet flavor makes the relish absolutely divine.
  • Cream cheese – Full-fat cream cheese will give you the creamiest spread, but fat-free cream cheese works too.
  • Lemon juice – I’m not a fan of bottled lemon juice, so naturally I recommend freshly squeezed lemon juice. I try to always have lemons on hand. They brighten up any dish! 
  • Capers – Capers pack a bright and briny punch to the rich cream cheese. They are typically in the condiment aisle with pickles and olives.
  • Dill – While fresh dill is preferred, it’s not always available at our local stores. And I’ve used dill paste and freeze-dried dill instead. They work great!! Dill paste is just fresh dill that has been washed, chopped, and packed into a squeezable tube. It’s in the refrigerated section near the produce.
  • Baguette – While you can buy pre-sliced crostini from the store, a freshly sliced and toasted baguette will give you the best results.
  • Smoked salmon – Wild-caught, cold-smoked salmon is your best buy. It has a silky texture, fresh taste, and it’s packed with nutrients. It’s typically near the fresh seafood in vacuum-sealed packs.

How to prepare this brunch spread:

There are three quick elements to this smoked salmon appetizer. Each one complements the smooth and smoky flavor of the salmon.

1. Make the tomato relish

Combine the tomatoes, red onions, salt, and pepper. Let it sit and marinate for at least 15 minutes, or up to 1 day in advance.

Step by step images of making tomato relish.

2. Make the cream cheese spread

Stir together the cream cheese, lemon juice, capers, and dill.

Step by step images of making cream cheese spread.

Tip

Let the cream cheese soften first, or it will be tricky to stir!

3. Toast the baguette slices

Thinly slice a crusty baguette and drizzle each slice with olive oil. The olive oil encourages the bread to crisp and caramelize.

Heat a large skillet on medium and toast both sides of the bread in the pan until golden brown.

Alternatively, you can toast the crostini in an oven! Place the bread slices on a sheet pan and drizzle with oil. Bake at 400°F until lightly golden and crisp.

Side by side images of making crostini.

Tip

A serrated bread knife works best to cut your bread into thin slices.

4. Assemble

Right before serving, spread the cream cheese filling onto the toasts, then top with the tomato relish and smoked salmon.

Alternatively, arrange all the components on a large serving platter and let your guests assemble their crostini.

A platter of crostini, smoked salmon, and bowls of cream cheese spread, tomato relish and capers.

Make-Ahead Tips:

  • The toasts, tomato relish, and cream cheese filling can be made a day in advance. Store the cream cheese filling and relish in the fridge and the toasted bread in an airtight container.
  • Wait until the bread is room temperature before transferring to an airtight container. Otherwise, the heat from the bread will create condensation and make it soggy.
  • Assemble the crostini right before serving, or lay everything on a platter for your guests to assemble it themselves.

Storing Tips:

  • While the individual elements can be made ahead of time, it’s best to assemble them right before you plan to enjoy them. Otherwise, crostini will get soggy and you won’t have that satisfying crunch.
  • If you have leftover crostini, store in an airtight container in the refrigerator for up to two days.

More crostini recipes ideas:

Crostini can be topped with whatever you like! Here are a few delicious combinations to try.

  • Caprese – Top toasted baguette slices with fresh mozzarella and sliced tomato. Bake until the cheese is warm and melty then top with basil and balsamic glaze.
  • Goat cheese & honey – Spread goat cheese onto the crostini and top with fresh fruit and a drizzle of honey.
  • Hummus & sundried tomato – Spread hummus onto the toasted bread then top with chopped sundried tomatoes and feta cheese.
  • Pesto – Spread pesto onto the toasted baguette then add a slice of mozzarella.
Assembled smoked salmon crostini on a white serving platter.

FAQs:

What is crostini?

They are basically small slices of bread, typically baguette, toasted with some olive oil and topped with different veggies, meats, or whatever your heart desires. 
Actually, topping is optional! Seasoned with simple salt and pepper, plain crostini are just as good. Basically, crostini = small Italian toasts.

What’s bruschetta?

Bruschetta is also a toast, but bigger in size. Think rustic Italian bread, sliced into large toasts.
Crostini, on other hand, are made of small, thin slices of fine-textured bread, like a baguette.
Bruschetta is often topped with fresh tomatoes and herbs.

More smoked salmon appetizers:

I adore smoked salmon! It’s an easy way to elevate an appetizer! Try one of these crowd-pleasing apps at your next party or gathering.

  • Cucumber Smoked Salmon Appetizer
  • Smoked Salmon Bites
  • Smoked Salmon Deviled Eggs
  • Dill Crepes with Smoked Salmon
Assembled smoked salmon crostini on a white serving platter.

Smoked Salmon Crostini

These simple but impressive smoked salmon crostini are one of the best crostini recipes. Perfect appetizer for holiday parties and gatherings.
5 from 8 votes
serves: 30 crostini
Prep: 10 minutes
Cook: 5 minutes
Total : 30 minutes
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Leave a Review

Ingredients

For tomato relish:

  • 2 medium tomato chopped Note 1
  • ½ red onion finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

For cream cheese spread:

  • 8 oz (230g) cream cheese softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers finely minced Note 2
  • 1 teaspoon dill Note 3

For crostini:

  • 1 white baguette Note 4
  • Olive oil
  • 10 oz (300g) cold-smoked salmon Note 5
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • To make tomato relish, in a medium bowl, mix together chopped tomatoes, chopped red onion, salt and pepper. Let stand for at least 15 minutes to marinate.
  • To make filling, in a separate bowl, combine cream cheese, lemon juice, capers and dill paste and mix until well combined.
  • To prepare the toasts, slice the baguette into thin slices and drizzle with olive oil.
  • Warm up a large skillet and toast the bread slices on each side until nice and toasty, about 2 minutes on each side.
  • To assemble, spread the cream cheese filling on toasts, and then top with tomato relish and smoked salmon. OR you can serve toasts, tomato relish, cream cheese filling and smoked salmon separately on a platter.

Tips & Notes:

Note 1: Roma tomatoes is ideal for the relish, as it has low water content and meaty flesh.
Note 2: Capers pack a bright and briny punch to the rich cream cheese. They are typically in the condiment aisle with pickles and olives.
Note 3: While fresh dill is preferred, it’s not always available at our local stores. And I’ve used dill paste and freeze-dried dill instead. They work great!! Dill paste is just fresh dill that has been washed, chopped, and packed into a squeezable tube. It’s in the refrigerated section near the produce.
Note 4: While you can buy pre-sliced crostini from the store, a freshly sliced and toasted baguette will give you the best results.
Note 5: Wild-caught, cold-smoked salmon is your best buy. It has a silky texture, fresh taste, and it’s packed with nutrients. It’s typically near the fresh seafood in vacuum-sealed packs. 
Make-Ahead Tip:
– You can make toasts, tomato relish and cream cheese filling a day in advance.
– Store the cream cheese filling and relish in the fridge. Toasted bread will keep well in an air tight container.
Storing Tips:
–
While the individual elements can be made ahead of time, it’s best to assemble them right before you plan to enjoy them.
– If you have leftover crostini, store in an airtight container in the refrigerator for up to two days.

Nutrition Facts:

Calories: 62kcal (3%) Carbohydrates: 5g (2%) Protein: 3g (6%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 10mg (3%) Sodium: 196mg (9%) Potassium: 60mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 179IU (4%) Vitamin C: 2mg (2%) Calcium: 17mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Appetizer
Cuisine:American
Assembled smoked salmon crostini on a white serving platter.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on October 13th, 2014.

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  • Cucumber Smoked Salmon Appetizer
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  1. Lisa says

    Posted on 27 December 2021 at 9:26 am

    5 stars
    I also love smoked salmon and loved this recipe. To make the crostini, I brushed them with live oil and baked at 350 for 10 minutes. This seems a little easier to me. Thank you!!!

    Reply
    • Shinee says

      Posted on 27 December 2021 at 5:40 pm

      So happy you liked it, Lisa!! Baking sounds super easy! Thanks for your feedback!

      Reply
  2. Fi says

    Posted on 28 March 2021 at 5:33 pm

    5 stars
    Great recipe! Everything came out delicious!!
    A little time consuming to prep, but still great! A shortcut is that instead of making tomato relish and chopping up tomatoes and onions, slice them- easier to assemble.

    Reply
    • Shinee says

      Posted on 28 March 2021 at 10:11 pm

      Hi, Fi. Thank you so much for sharing your feedback!

      Reply
  3. Natashka Cheburashka says

    Posted on 28 December 2020 at 12:00 pm

    5 stars
    Easy recipe, delicious results. Made this for the first time today, was a hit! Will definitely be making again.

    Reply
    • Shinee says

      Posted on 28 December 2020 at 6:47 pm

      So happy you enjoyed it, Natashka!! Spasibo za otzyv!!!

      Reply
  4. Vickie says

    Posted on 10 August 2020 at 7:03 am

    I’m on my way to the store right now! How can you go wrong with these ingredients. I made fresh bruschetta yesterday I have fresh tomatoes and green onions from my garden. I always have fresh lemons and capers. All I need is the cream cheese and smoked salmon.
    I’ll let you know soon!

    Reply
  5. louise moore says

    Posted on 26 December 2019 at 11:53 am

    5 stars
    wonderful..a big hit

    Reply
    • Shinee says

      Posted on 26 December 2019 at 2:58 pm

      Awesome, so glad you enjoyed it, Louise. Thank you for your feedback!!

      Reply
  6. Jeanne Sperry says

    Posted on 11 December 2019 at 5:29 pm

    5 stars
    This was delicious!!
    It took longer to make than anticipated.
    Definitely prep everything the day before!
    It is so neat to serve and eat, as everyone
    does not need to touch and dig in to everything to
    assemble. It’s done! Thank you!!!

    Reply
    • Shinee says

      Posted on 12 December 2019 at 9:43 pm

      Hi, Jeanne. So glad to hear you loved these crostini! Thank you for your feedback!

      Reply
  7. Janet Baker says

    Posted on 21 October 2018 at 5:59 pm

    5 stars
    Thank you for sharing the recipe! It is amazing! My entire family loved it! Easy and quick to pull together at the last minute for an appetizer. Will be making this again

    Reply
    • Shinee says

      Posted on 21 October 2018 at 7:14 pm

      Yay, thank you for your feedback, Janet. So glad you love it.

      Reply
  8. Shelia Agnew says

    Posted on 30 July 2018 at 5:56 pm

    I know this may be a silly question, but I’ve got to ask… I’m trying this for our tea at church, is the salmon raw or cooked?

    Reply
    • Shinee says

      Posted on 3 August 2018 at 2:07 pm

      Hi, Shelia. No such a thing as a silly question. 😉 Smoked salmon is basically cured fish, so it’s not really cooked. Hope that helps, and sorry for late response.

      Reply
  9. Cindy says

    Posted on 17 November 2016 at 7:27 pm

    Can I use fresh dill instead of dill paste. I cannot find dill paste in the grocery stores. If so how much fresh dill would I need for the recipe ?  

    Reply
    • Shinee says

      Posted on 17 November 2016 at 9:44 pm

      HI, Cindy. Yes, you can definitely use fresh dill. 1 teaspoon chopped fresh dill. Hope you’ll enjoy.

      Reply
  10. christi says

    Posted on 23 December 2014 at 10:19 am

    This might be a silly question but if you make the bread a day in advance, do you heat it up again before serving? And wouldn’t it be really hard? They look delicious so I would love to make this in advance.

    Reply
    • Shinee says

      Posted on 23 December 2014 at 12:50 pm

      Hi, Christi. I don’t heat up the bread again the next day, they aren’t very hard, just crunchy. But if you want, you probably can pop them in the hot oven for a couple minutes to warm it up. If you make these crostini, let me know how did you like them. 🙂 Merry Christmas!

      Reply
  11. Pat says

    Posted on 4 December 2014 at 6:15 pm

    Just beautiful! And I know they are delicious. I was wondering what the dif was between a crostini and a bruschetta, thanks for the info. Pinned 🙂

    Reply
    • Shinee says

      Posted on 4 December 2014 at 10:54 pm

      Hi, Pat! Basically, the main difference is the size and type of bread. Bruschetta is typically made with a big slice of bread, like sourdough. Crostini, on other hand, made with small, thin slices of baguette.

      Reply
  12. Jess @ whatjessicabakednext says

    Posted on 15 October 2014 at 4:11 am

    Love crostini! One my favourite appetisers! So good, loving all the flavours!

    Reply
    • Shinee says

      Posted on 15 October 2014 at 8:46 am

      Thank you, Jess!

      Reply
  13. Thalia @ butter and brioche says

    Posted on 13 October 2014 at 9:49 pm

    I could definitely devour a couple of these smoked salmon crostini’s right now..they look so delicious! Lucky that I have all the ingredients on hand to make them!

    Reply
    • Shinee says

      Posted on 14 October 2014 at 8:04 pm

      Thank you, Thalia! They are flavor bomb! I hope you get a chance to make these. 🙂

      Reply

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