Smoked Salmon Crostini
If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
Servings 24 servings
- 1 baguette sliced ¼ inch thick
- 2 tablespoons olive oil
- 5 ounces wild smoked salmon
- 8 ounces cream cheese room temperature
- 1 jalapeno minced
- 4 sprigs fresh dill stems removed and minced
- 1 lemon juiced
- 1 teaspoon garlic minced
- ¼ teaspoon salt
- Garnish with capers and more fresh dill
Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
Arrange toasts on a platter with a piece of salmon on top of each one.
In a small bowl, mix together cream cheese, jalapeno, dill, lemon juice, garlic, and salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
Top with capers and additional dill.
Calories: 79kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 165mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg