This Smoked Salmon and Goat Cheese Crostini features delicate slices of smoked salmon with a lemon, dill and creamy goat cheese spread. Elegantly served on toasted baguette slices, it's the ultimate party appetizer.
- ❤️ Why You'll Love This Smoked Salmon Crostini
- 🛒 Ingredients for Smoked Salmon and Goat Cheese Crostini
- 🔪 How to Make Smoked Salmon Crostini
- 💡 Tips for Smoked Salmon
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- What are Crostini?
- Can I Use Regular Cooked Salmon?
- What Can I Do With Leftover Spread?
- 🍽️ More Appetizer Recipes
❤️ Why You'll Love This Smoked Salmon Crostini
- Delicate slices of smoked salmon
- Creamy goat cheese, lemon and dill spread
- Serve on toasted slices of French baguette
- Uses just a handful of ingredients
- A perfect quick and easy party appetizer
This salmon and goat cheese crostini have the most wonderful blend of flavors and textures. A delicate layer of smoked salmon sits on a velvety spread of creamy goat cheese, zesty lemon, fresh dill, and briny capers. Toasted slices of French baguette gives each bite the perfect crunch.
Though they are very impressive-looking, these crostini are incredibly easy to make. Whether you're hosting an elegant holiday party, celebrating a baby shower, or just having friends over for dinner, this appetizer add an extra special touch to your gathering!
🛒 Ingredients for Smoked Salmon and Goat Cheese Crostini
- French baguette
- Smoked salmon
- Goat cheese
- Olive oil
- Fresh dill
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Cutting board
- Sharp knife
- Serving platter
- Mixing bowl
🔪 How to Make Smoked Salmon Crostini
Preheat the oven to 425°F.
Slice your baguette into ½ inch thick slices.
Brush each side with olive oil, then place on a baking sheet.
Bake for 3-4 minutes. Then flip each piece over and bake for 2 more minutes, or until golden.
Allow it to cool slightly at room temperature while you mix up the spread.
Add the goat cheese, fresh dill, chopped capers, salt, pepper, lemon juice, and zest to a small mixing bowl.
Mix until well combined.
Spread onto slightly cooled but still warm slices of the baguette.
Top each piece with some of the smoked salmon and a few capers.
You can also garnish with a small sprig of fresh dill and serve.
💡 Tips for Smoked Salmon
- Check the origin: Look for information about where the salmon is sourced. Wild-caught salmon typically has a richer flavor compared to farm-raised salmon.
- Read the label: Check the label for any additives or preservatives. A high-quality smoked salmon should contain only salmon, salt, and, in some cases, sugar. Avoid salmon that contains fillers or artificial ingredients.
- Choose the right thickness: Thin slices are great for delicate dishes like crostini. Thicker slices are better for bagels and sandwiches.
- Keep chilled: Salmon has to be refrigerated at all times. For the best result, it should be eaten within a few days.
☑️ Storage Instructions
This appetizer is best when served fresh. It's best to assembled only what you think will be eaten that day and store the remaining components separately. This way when you're ready to serve the leftovers, you can ensure the baguette is fresh and crispy.
🔄 Substitutions and Additions
- Caviar: Go all out with a luxurious twist by topping each crostini with a small dollop of caviar.
- Red onion: Thinly sliced, then diced, red onion provides a fresh pop of color and flavor. It pairs well with all the other flavors. For a tangier twist, you can top them with pickled red onions.
- Other fresh herbs: Experiment with different herbs like fresh chives, tarragon, or parsley.
- Crème fraiche: Instead of the goat cheese spread, consider adding a dollop of crème fraiche. It’s slightly thinner than goat cheese.
- Horseradish: For a spicy kick, add a tiny touch of this creamy horseradish sauce to the spread mixture.
- Everything bagel seasoning: A sprinkle of everything bagel seasoning can add an extra layer of texture and flavor to the crostini.
- Arugula: Top each crostini with a small arugula leaf for a peppery bite.
What are Crostini?
Crostini are Italian appetizers consisting of small slices of toasted or grilled bread. They are usually served with spreads, cheeses, vegetables, or cured meats. The word "crostini" itself means "little toasts" in Italian.
Can I Use Regular Cooked Salmon?
Absolutely! This is a great way to use leftover salmon you have from the night before. Add a thin section of the cooked salmon in the same way you do smoked salmon.
What Can I Do With Leftover Spread?
- Bagels: Spread it on some of these toasted low-carb bagels.
- Crackers: Serve it as a dip with these homemade crackers.
- Vegetables: Use it as a dip for fresh, crisp veggies like cucumber slices, cherry tomatoes, or bell pepper strips.
- Sandwiches: Add it as a spread to your sandwiches or wraps in place of mayo.
- Grilled fish: Use it as a topping or a sauce for grilled or broiled fish like salmon, snapper, or trout. It's great with these Air Fryer Shrimp too.
- Grilled vegetables: Spoon it over grilled vegetables, like asparagus or zucchini, for a creamy topping.
- Dipping sauce: Serve it as a dip for breadsticks, pretzels, or pita chips as a quick snack.
Another great appetizer to consider trying are these sausage balls with cream cheese. They're perfect for a game day or holiday appetizer!
🍽️ More Appetizer Recipes
- Roasted Garlic Hummus
- Dill Pickled Devilled Eggs
- Garlic Butter Steak Bites
- Keto Crab Cakes
- Garlic Parmesan Chicken Wings
- Keto Coconut Shrimp
- Spinach Artichoke Stuffed Mushrooms
Smoked Salmon and Goat Cheese Crostini
- 1 French baguette
- 4 ounces smoked salmon
- 8 ounces goat cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon capers, chopped(plus more for garnish)
- zest of 1 ½ lemons
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 425°F.
- Slice your baguette into ½ inch thick slices.
- Bake for 3-4 minutes. Then flip each piece over and bake 2 more minutes or until golden.
- Allow to cool slightly at room temperature, while you mix up the spread.
- Add the goat cheese, fresh dill, chopped capers, salt, pepper, lemon juice and zest to a small mixing bowl. Mix until well combined.
- Spread onto slightly cooled, but still warm slices of the baguette.
- Top each piece with some of the smoked salmon and a few capers. You can also garnish with a small sprig of fresh dill and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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