These easy and delicious smoked salmon crostini are a simple appetiser or snack perfect to share with friends and family. With the classic combination of salmon and cream cheese, elevated with fresh herbs and the delicious crunch of the toasts. They are also made dairy-free and come together in less than 20 minutes!
I love a delicious and pretty little appetiser but I don’t love when they take a long time to prepare. These smoked salmon crostini take just a few simple ingredients and elevate them to fancy levels that you’ll want to share with friends and family not only because they are easy, but because they taste so good.
The inspiration for these is of course the classic bagel with cream cheese and smoked salmon, but I wanted something just a little bit more with the flavours, so we’re whipping up the cream cheese with a bunch of fresh herbs and finishing our little toasts off with just a sliver of pickled red onion.
Oh and I used a dairy free cream cheese here making this a dairy free recipe. Any spreadable cream cheese works, so full dairy, dairy free or lactose free – whatever you prefer!
Next time you’re having a brunch or gathering, make a tray of these crostini. You’ll spend less time in the kitchen assembling and more time enjoying hanging out with guests. I guarantee these will disappear in no time – you just can’t stop at one!
You’ll just need a few simple ingredients to make these smoked salmon crostini making it very easy to prepare.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- French baguette – the base of the crostini. Slice it up and toast it and then pile on your toppings!
- Olive oil – we brush the slices of baguette with olive oil to ensure it gets golden and crispy.
- Cream cheese – use any spreadable cream cheese you prefer. Spreadable will be much easier to work with than a block. I’ve gone with a dairy free version, but you can use regular or lactose free as well depending on what you eat.
- Fresh herbs – adding a bunch of fresh herbs to the cream cheese is going to give these crostini so much flavour and freshness. I’ve gone with a combo of parsley, dill, and chives.
- Smoked salmon – I love any Tasmanian salmon of course for this recipe, but use any brand you like.
- Pickled red onion – to add a little crunch and tangy flavour, I make a quick pickle by combining some sugar and white vinegar with some very thinly sliced red onion and setting it aside while I prepare the rest of the crostini.
Making these smoked salmon crostini really couldn’t be easier with three main steps; making the cream cheese spread, toasting the bread, and assembling.
To make these you don’t need any fancy equipment however I think it makes things easier and quicker to use an electric mixer to whip the cream cheese. This isn’t necessary though and you can do this step by hand.
Slice your baguette into 1.5 cm slices and lightly brush with olive oil. Bake the bread in the oven at 180 until they are golden brown, turning once during baking to make sure they crisp on both sides. You can also do this step in the air fryer.
To make the herbed cream cheese, add the cream cheese and fresh herbs to a large mixing bowl and season well with salt and pepper. Mix by hand or using an electric mixer until well combined and super creamy.
Once your toasts are golden and crunchy, it’s time to assemble the crostini.
Spread the toasts with some of the herbed cream cheese and top with smoked salmon and a little of the pickled onion. Garnish with some fresh dill and/or chives and they are ready to add to your platter and serve!
Yes, you can by swapping the baguette for a gluten free bread base.
More simple appetisers:
Smoked Salmon Crostini
- 1 french baguette
- 1-2 tablespoons olive oil
- 250 grams dairy-free cream cheese
- 1 cup chopped fresh herbs parsley, dill, chives
- Salt & pepper to taste
- 120 grams smoked salmon
- Pickled red onion for garnish
- Slice the baguette into 1.5 cm slices and lightly brush with olive oil. Bake the bread in the oven at 180 until golden brown, turning once during baking to make sure they crisp on both sides.
- Add the cream cheese and fresh herbs to a large mixing bowl and season well with salt and pepper. Mix by hand or using an electric mixer until well combined and super creamy.
- Once your toasts are golden and crunchy, it’s time to assemble. Spread the toasts with the herbed cream cheese and top with smoked salmon and a little of the pickled onion. Garnish with fresh dill and/or chopped chives and serve immediately.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.