Smoked Salmon Crostini

Name: Smoked Salmon Crostini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 servings
Ingredients: 1 thin baguette; 2 tablespoons extra virgin olive oil; 2 tablespoons melted butter; 3/4 cup Greek yogurt; 6 tablespoons cream cheese; 2 tablespoons fresh chopped dill; 1/2 tablespoon fresh lemon juice; salt to taste; 4 ounces smoked salmon; Capers or fresh dill for garnish

User Reviews

4.6

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
30 servings
Calories
54 kcal
Course
Appetizer
Cuisine
American

Smoked Salmon Crostini

Iris Warren

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Recipe for Smoked Salmon Crostini appetizer with a light Greek yogurt cream cheese spread, fresh dill, and capers. Kosher, Dairy, Holiday.

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Ingredients

Servings

1 thin baguette
2 tablespoons extra virgin olive oil
2 tablespoons melted butter
3/4 cup Greek yogurt
6 tablespoons cream cheese
2 tablespoons fresh chopped dill
1/2 tablespoon fresh lemon juice
salt to taste
4 ounces smoked salmon
Capers or fresh dill for garnish

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Instructions

Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.
Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.
While baguette slices are toasting, place 1/4 cup Greek yogurt, cream cheese, dill, and lemon juice into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically, till ingredients are well combined. Continue to add Greek yogurt till the mixture is soft and spreadable, but not overly liquid. I usually add about 3/4 cup of Greek yogurt, but the consistencies vary from yogurt brand to yogurt brand, so best to add slowly till the texture is right. Add salt to taste and process again to combine.
Cut the smoked salmon into pieces large enough to top the baguette slices.
When the baguette slices have cooled, top each slice with 1 tsp of the Greek yogurt mixture. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Greek yogurt mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers...
or a small sprig of dill.
Serve Smoked Salmon Crostini as a bite-sized appetizer.

Notes

You will also need: Food processor, baking sheet

Nutrition Information

Show Details

Calories 54kcal (3%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 6mg (2%) Sodium 98mg (4%) Potassium 26mg (1%) Vitamin A 70IU (1%) Vitamin C 0.1mg (0%) Calcium 15mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 30servings

Amount Per Serving

Calories 54 kcal

% Daily Value*

Calories	54kcal	3%
Carbohydrates	4g	1%
Protein	2g	4%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	6mg	2%
Sodium	98mg	4%
Potassium	26mg	1%
Vitamin A	70IU	1%
Vitamin C	0.1mg	0%
Calcium	15mg	2%
Iron	0.3mg	2%