Looking for an impressive yet surprisingly simple appetizer? These Smoked Salmon Crostini combine crispy toasts with a creamy herb and garlic spread and silky salmon. I've tested endless combinations to create this foolproof version that looks and tastes fancy but comes together in just 20 minutes.
This site is all about finding ways to make restaurant-quality seafood dishes at home. So if you want to prepare seafood with more confidence, welcome! If you're a first-timer, find out more about me and my journey from meat-and-potatoes-queen to seafood recipe developer.
And if you're like me and in your smoked salmon era...try my Smoked Salmon Flatbread and Smoked Salmon Quiche next!
Ingredients and Substitutions
Before we get to the step by step instructions, a few notes about the ingredients:
- Cold-smoked salmonย delivers that buttery, melt-in-your-mouth texture. Hot-smoked salmon works too, for a flakier, cooked-salmon feel.
- Boursin cheeseย is our secret weapon for instant flavor. Mixed with whipped cream cheese, it creates a spreadable base with built-in flavor. No Boursin? No problem! I'll show you an easy cream cheese substitute below.
- Whipped cream cheese keeps things light and spreadable. Make your own by beating room-temperature block cream cheese with an electric mixer for 2-3 minutes until fluffy.
- Pickled red onions add the perfect tangy bite. (Grab my quick pickled onion recipe.)
Pro Tips for Perfect Crostini
- Slice your baguette on a slight diagonal for larger, more elegant pieces.
- Don't skip brushing the bread with olive oil - it's key for that golden crunch.
- Let the toasts cool slightly before topping to keep your cheese from melting.
- Assemble just before serving for maximum crispiness.
Can I make these ahead of time?
You can mix the cheese spread and prep the toppings up to 4 hours ahead. I recommend toasting the bread shortly before serving so it's warm with a little crunch.
No Boursin cheese? Here's your backup plan!
Mix 8 ounces whipped cream cheese with 2 tablespoons each fresh dill and chives, ยฝ teaspoon garlic powder, and a pinch of salt and pepper.
How many does this serve?
Plan on 2-3 pieces per person as an appetizer. This recipe easily doubles for larger crowds!
Step by Step Instructions
Step 1: Prep Crostinis
Slice baguette and brush with olive oil.
Toast until golden (7-8 minutes at 375 degrees).
Step 2: Build Crostinis
Mix Boursin and cream cheese until smooth. Spread on slightly cooled toasts.
Top with salmon, pickled onions, and herbs. Garnish and serve.
Perfect Smoked Salmon Crostini (Easy Appetizer)
- Total Time: 15 minutes
- Yield: 6 1x
Description
Step up your appetizer game with these elegant smoked salmon crostini! Perfect for holidays, parties, or anytime you want to impress. Quick, easy, and guaranteed to disappear fast!
Ingredients
- 1 baguette, cut into ยฝ inch slices (14-16 pieces)
- 2 tablespoons olive oil
- ยฝ box Boursin garlic and herb cheese (about 2.5 oz)
- 4 ounces whipped cream cheese
- 4 ounces cold smoked salmon
- 2 tablespoons pickled red onions
- 2 tablespoons fresh dill (or chives)
Instructions
- Preheat the oven to 375 degrees. Arrange baguette slices on a baking sheet and use a pastry brush to dot with olive oil. Bake for 7-8 minutes, or until lightly golden brown on the edges.ย
- While bread is baking, combine Boursin, whipped cream cheese and lemon juice in a bowl until creamy and smooth. Once bread has cooled a bit, spread about a tablespoon of the cheese mixture on each crostini. Top with a small slice of smoked salmon, a couple of pickled onion slices, and a pinch of chives or dill.
- Garnish with lemon slices and serve immediately.
Notes
- If you canโt find Boursin, feel free to add a few tablespoons of chives, dill and ยฝ teaspoon garlic powder and stir into 8 ounces of whipped cream cheese.
- Make ahead: Prepare cheese mixture and prep toppings up to 4 hours in advance.
- Storage: Best enjoyed fresh. Leftover cheese mixture keeps for 3 days refrigerated.
- Scaling: Recipe easily doubles or triples for parties.
- Prep Time: 15
- Category: Easy Recipes
- Method: No Cook
- Cuisine: American
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