Smoked Salmon on Crostini (Print Version)
Elegant appetizers featuring smoked salmon, dill-infused cream cheese, and crispy baguette slices - impressive yet simple to prepare.
# Ingredients:
→ Base
01 -
6-8 oz. smoked salmon
02 -
1 thin baguette, sliced
03 -
2 Tbsp. olive oil
→ Herb Cream Cheese
04 -
1 8 oz package of cream cheese, softened
05 -
1/4 cup fresh dill, chopped well
06 -
1 Tbsp fresh squeezed lemon juice
07 -
1 clove fresh grated garlic
08 -
1 tsp. salt
09 -
1/2 tsp. fresh cracked pepper
→ Garnish
10 -
2 Tbsp. capers
11 -
1-2 sliced green onions
12 -
1/2 cup fresh arugula
13 -
Cucumber slices - enough for each baguette slice
14 -
Fresh parsley for garnish (optional)
15 -
Additional lemon juice (optional)
# Steps:
01 -
Brush olive oil onto the sliced baguette and broil for 2 minutes. Watch carefully to prevent burning. Add another minute for crispier texture if desired.
02 -
Combine cream cheese, dill, lemon juice, garlic, salt and pepper in a bowl or small food processor. Blend until well combined and smooth.
03 -
Spread the herb cream cheese mixture onto the toasted crostini. Layer a few pieces of arugula and a slice of cucumber on top.
04 -
Layer smoked salmon over the cucumber, then sprinkle with capers and sliced green onions.
05 -
Garnish with fresh parsley, additional cracked pepper and salt as desired. Serve immediately, or prepare the cream cheese mixture in advance and toast the bread just before serving.
# Notes:
01 -
For best results, allow cream cheese to soften at room temperature for 30 minutes before mixing.