Put anything on a little crostini, and it’s instantly delicious right? Maybe I’m the only one who thinks that way. I seriously LOVE little bread toasts with all kinds of spreads and toppings, and I tend to bring that at my pot luck appetizer to friend’s parties. A few times a year though, I take on the whole 30 challenge to keep my body and diet in balance, so my love of crostini is put on the back burner multiple times a year, which is SO frustrating since I could eat bread with every meal and not think twice about it.
I also love fresh smoked salmon and dill. It’s a go to breakfast that I can put together in a flash and it tastes delicious. I wanted to turn that option into a dish to serve at summer parties that won’t weigh everyone down and make them feel like they just ate an entire hoagie sandwich. This is a light, lemony option to bring over as an hors d’oeuvre or serve to guests at your house for a day time summer party. Last time I brought these little puppies to a party they were gone in 5 minutes flat. I’ll try to remember to take more next time!
These have a lovely combination of dill, lemon, capers and pink peppercorn in the cream mixture that is so heavenly topped with salmon. I just toast up some sliced bread with olive oil, salt and pepper and then spread this on top and cut up some smoked salmon and it only take a few minutes to put the entire thing together! Treat your friends and family to a light and luxurious crostini for your next group outing.
Dilly Salmon Crostini
- 1 French baguette
- olive oil, salt and pepper (for bread)
- 1/2 cup cream cheese (softened)
- 1/2 cup creme fraiche or mascarpone
- 1 lemon zested and then juiced
- 1 tbsp capers (chopped)
- 2-3 tbsp chopped fresh dill
- salt to taste
- 1 tsp pink peppercorns (ground)
- 4 oz smoked salmon
Preheat oven to 350
Cut baguette into small 1/4 slices
Line baking sheet with foil and arrange baguette slices on sheet. Drizzle with salt and pepper and toast for approx. 10 minutes or until golden.
While toast is toasting, mix cream cheese, creme fraiche or mascarpone, lemon zest and juice, capers, dill, pink pepper and salt in a bowl until well combined.
slice smoked salmon into 1 1/2 inch pieces
Once the toasts are cooled, spread the cream mixture and top with salmon. Bon Appetit!