Smoked Salmon Crostini

Ingredients

• 1white baguette, cut into 1.3 cm-thick slices
• 1 bunchradishes, thinly sliced
• 1English cucumber, thinly sliced
• 340 g (12 oz)smoked salmon, flaked and/or thinly sliced
• to tastefresh dill sprigs
• to tastefreshly ground black pepper
• 113 g (4 oz)cream cheese, softened
• 85 g (3 oz)goat cheese
• 1 small clovegarlic
• 2 tbspfresh dill, chopped
• to tastefreshly ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Toast the bread

   Lay the baguette slices on a large baking sheet. Bake for 10–12 minutes, turning them halfway through, until toasted. Take them out and leave to cool completely.

3. 3

   Blend the cheese

   Put the cream cheese, goat cheese, garlic and chopped dill in a food processor. Season with black pepper to taste, then process until smooth.

4. 4

   Assemble the crostini

   Spread the cheese mixture over the cooled baguette slices. Add several radish and cucumber slices, followed by smoked salmon. Finish with dill sprigs and freshly ground black pepper, and serve immediately.

What is smoked salmon crostini?

Crostini means little toasts: slices of bread toasted until crisp and topped with savoury ingredients. The style is associated with Italian appetisers, while this version uses smoked salmon and a creamy herb cheese for an American-style party bite.

The combination works because the cheese is rich and tangy, the vegetables add a fresh crunch, and the salmon brings a smoky, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 15g protein, 35g carbs, 7g fat.

The baguette provides most of the carbohydrates, while cream cheese and goat cheese contribute much of the fat and some protein. Smoked salmon is a key source of protein; serve a few crostini with a green salad or extra fresh vegetables to balance the plate.

Choosing the ingredients

Baguette: Cut the slices evenly so they toast at a similar rate and are sturdy enough to hold the toppings.

Salmon: Use smoked salmon flaked or cut into thin slices, as preferred. Since it is the main savoury topping, distribute it across the toasts rather than piling it in one spot.

Vegetables: Thin slices of cucumber and radish sit neatly on the bread and add crispness without making each bite too bulky.

Getting crisp, even toast

Arrange the baguette slices on the baking sheet in a single layer so hot air can reach their edges. Turning them halfway helps both sides toast evenly.

Let the bread cool completely before adding the cheese. Warm toast can soften the spread and make the finished crostini less crisp.

Making the herb cheese

Soften the cream cheese first so it blends smoothly with the goat cheese. A small garlic clove and chopped dill flavour the mixture throughout.

Season with black pepper to taste. Process until the spread looks smooth, then spread it in an even layer so each topping has a creamy base.

Assembling and serving

Add the radish and cucumber over the cheese, then top with salmon. Finish with dill sprigs and freshly ground black pepper for a fresh, savoury garnish.

Assemble the crostini shortly before serving and bring them to the table straight away. They work well as an appetiser alongside a crisp salad or other small bites.

Planning the timing

The recipe takes 40 minutes in total, including baking and cooling the bread. Allow enough time for the slices to cool before spreading on the cheese.

For easier serving, have the vegetables sliced and the cheese mixture ready while the bread cools. Add the salmon and garnish at the end.

Recipe notes & tips

• Slice the baguette to an even thickness for consistent toasting.
• Turn the bread halfway through baking so both sides crisp.
• Cool the toast completely before spreading on the cheese.
• Slice the cucumber and radishes thinly so they sit securely on each piece.
• Add the toppings close to serving time to keep the bread crisp.

Variations

• Extra herbs: Mix a little more chopped dill into the cheese spread.
• More pepper: Add a few extra twists of black pepper just before serving.
• Different garnish: Use extra dill sprigs in place of a heavier garnish.
• Smaller bites: Cut the baguette into narrower slices and adjust the toppings to fit.
• Rustic topping: Flake the smoked salmon and scatter it over the vegetables.

Common mistakes to avoid

• Uneven slices: Cut the baguette to a consistent thickness so pieces toast at the same pace.
• Skipping the turn: Flip the slices halfway through baking for more even colour.
• Spreading while warm: Let the baguette cool completely so the cheese stays thick.
• Thick vegetable slices: Slice the cucumber and radishes thinly to keep the toppings balanced.
• Assembling too early: Top the toast shortly before serving to help it stay crisp.

How to store

Store leftover toppings separately in covered containers in the fridge and use within 2 days. Keep toasted baguette slices in an airtight container at room temperature for up to a day; refresh them briefly in a warm oven if they soften. Fully assembled crostini are best served immediately rather than stored.

Frequently asked questions