Ingredients
- 1 baguette, sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 6 oz smoked salmon, thinly sliced
- 4 oz cream cheese or crème fraîche
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon capers, drained
- 2 tablespoons fresh dill, chopped
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- Optional: 1 tablespoon finely diced red onion for garnish
Instructions
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Bake for 5-7 minutes, or until golden and crisp. You can also toast them in a dry skillet over medium heat for a couple of minutes per side. Once toasted, let them cool slightly.
In a small bowl, combine the cream cheese (or crème fraîche) with lemon juice, lemon zest, sea salt, black pepper, and garlic powder. Mix well until smooth. If you prefer a lighter texture, you can whip the cream cheese before mixing in the other ingredients.
Spread a generous layer of the lemon-infused cream cheese onto each toasted baguette slice. Top with a delicate fold of smoked salmon, arranging it in a slightly curled or ruffled shape for an elegant presentation.
Sprinkle the crostini with capers, fresh dill, and, if desired, finely diced red onion. A final drizzle of olive oil or a light squeeze of lemon juice can enhance the flavors even more.
Arrange the crostini on a serving platter and serve immediately. If making ahead, store the toasted bread separately from the toppings and assemble just before serving to maintain the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to toast the bread)
Nutrition
- Calories: 180
- Sugar: 1g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g