Need an appetizer that looks like you tried really hard but actually took zero effort? Salmon crostini. Crispy little toasts, a schmear of lemony dill cream cheese, ribbons of smoked salmon, and a few briny pops of caper.
Ten minutes. No cooking. Everyone thinks you’re a hero. Let’s do this.
Step-by-Step Instructions
Toast the Baguette
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
Brush both sides with olive oil. Bake for 8-10 minutes until golden and crisp. Or toast in a skillet.
Make the Herbed Cream Cheese
In a small bowl, mix cream cheese, sour cream, dill, lemon juice, and lemon zest until smooth and spreadable.
Assemble the Crostini
Spread a generous layer of herbed cream cheese on each toast.
Top with a ribbon or two of smoked salmon (fold it for fluffiness).
Add a few capers and a sprinkle of fresh dill.
Optional: add thin red onion slices and cracked black pepper.
Serve Immediately
Arrange on a platter. Watch them disappear.
Summary
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 minutes
Yield: 12-15 crostini
Difficulty: Easy
Storage Notes
Assemble crostini right before serving. The toasts get soggy if they sit too long with cream cheese. You can make the toasts 2 days ahead (store in an airtight bag) and the herbed cream cheese 3 days ahead. Just assemble when guests arrive. Leftovers? Unlikely.
