Smoked Salmon Crostini
Haylie shares with us one of her favorite appetizers comprised of incredible flavors and a relatively easy list of steps to whip up for a delicious treat.
Let’s be honest – does anyone ever say no to an appetizer? Who doesn’t love to eat food while waiting for more food to come?! When I’m at home and looking to seriously impress with a simple but incredibly tasty appetizer, this Smoked Salmon Crostini is always my go-to!
For this recipe, I used La Brea’s French Baguette and it resulted in the perfect vehicle for ultimate deliciousness! The baguette is toasted with olive oil and results in a crunchy and perfect bite. You could honestly just eat the golden and toasty crostini on their own (and I might have eaten a couple by themselves, ha!) but why not load them up with more ingredients?
What ingredients do you ask? First, we have wild caught smoked salmon. Salty, savory, and the perfect balance to the next ingredient – whipped cream cheese loaded with fresh herbs! The lusciously smooth herb cream cheese helps balance out the richness of the smoked salmon.
And you can’t have smoked salmon without capers, right? They are salty, briny little pickled bites of perfection that you top these crostini with. If desired, go ahead and add some extra fresh herbs or finely chopped chives on top!
And voila! You’re all set for a simple, elegant but hardly took any time to make, appetizer! Enjoy every single bite.
Ingredients You Need for Smoked Salmon Crostini:
Half of a La Brea French Baguette
8 oz whipped plain cream cheese
¼ cup chopped fresh herbs (I used dill, parsley, and chives)
4 oz wild-caught smoked salmon
¼ cup capers
2 tbsp olive oil
Salt and pepper to taste
Chives to garnish
Makes about 8-10 crostini
How to Make Smoked Salmon Crostini:
Begin by preheating the oven to 400 degrees. Slice the La Brea Baguette into ¼-½ inch thick slices, depending on preference. Don’t slice them thicker than ½ inch!
Brush both sides of the baguette with olive oil and place them on a sheet pan. Bake for 10-12 minutes, flipping halfway. They will be done when they are toasty and golden brown!
While the baguette is baking, roughly chop the fresh herbs. Add the whipped cream cheese to a bowl and to the same bowl, add in the fresh herbs. Add salt and pepper if desired and mix together.
Once the crostini are done, generously schmear the herb cream cheese onto each crostini. Top with a small piece of smoked salmon. Garnish with capers and fresh chives. Time to eat!
If you have any leftovers, store them in a tightly sealed tupperware in the fridge for up to 2 days – although these are best eaten fresh!
