Smoked Salmon Pastrami Crostini Recipe

Prepare and toast

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil on both sides (use about 2 tbs total). Sprinkle with sea salt and black pepper. Bake for 8–10 minutes, flipping once halfway through, until edges are golden and crisp. Remove and cool on a rack.

Mix

In a medium bowl, combine softened cream cheese and Greek yogurt (or sour cream). Add chopped dill, chives, lemon zest and lemon juice. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Use a spatula to blend until smooth and spreadable. Taste and adjust seasoning if needed. Chill briefly (10–15 minutes) if you prefer a firmer spread.

Quick-pickle

Place the thinly sliced red cabbage in a bowl or jar. In a small bowl, whisk together apple cider vinegar, water, sugar, salt and mustard seeds (if using) until sugar and salt dissolve. Pour the pickling liquid over the cabbage, press down so cabbage is submerged, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour. Drain a bit before assembling so crostini don't get soggy, but keep some pickling liquid clinging to the cabbage for brightness.

Assemble crostini

Spread about 1 tablespoon of the herbed cream cheese onto each cooled crostini slice. Fold or layer a thin slice (about 1 oz) of smoked salmon pastrami on top of the cream cheese. Add a small mound (about 1–2 tablespoons) of drained pickled cabbage atop the salmon. Scatter a few capers (about 1/4 tsp per crostini) over the cabbage. Using a small spoon, place a small dollop (about 1/4 tsp) of smoked caviar on each crostini. Garnish with microgreens or a small dill frond. If desired, finish with a tiny squeeze of lemon.

Arrange crostini on a platter and serve immediately so bread retains crispness. Leftover herbed cream cheese can be refrigerated for up to 3 days; pickled cabbage will keep in the fridge for up to 5 days.