Smoked Salmon Crostini Recipe

Slice baguette

Preheat oven to 400°F (200°C). Cut the baguette on a diagonal into 20–24 slices about 1/3 inch thick.

Arrange slices in a single layer on a baking sheet.

Brush both sides lightly with olive oil (about 2 tablespoons total) and season the top side with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Bake in the preheated oven for 8–10 minutes, flip once after 5 minutes, until edges are golden and crisp. Remove and let cool on a rack.

While crostini bake, make the cream cheese spread. In a medium bowl, combine 8 oz room-temperature cream cheese, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest, 1 tablespoon finely chopped dill, 1/4 teaspoon black pepper, and 1/4 teaspoon sea salt.

Use a spatula or electric mixer on low to beat until smooth and spreadable. Taste and adjust seasoning or lemon if desired.

Prepare toppings: gently tear smoked salmon slices into pieces roughly the size of a crostini. If using cucumber, thinly slice into rounds or half-moons. Toast nori sheets over a low flame or briefly in the oven until crisp, then tear into small strips.

Spread about 1 heaping teaspoon (or approximately 1/2 tablespoon) of the cream cheese mixture onto each cooled crostini, smoothing lightly to create a small bed for toppings.

Top each crostini with a piece of smoked salmon (about 1/2 ounce per crostini). If using cucumber, place a cucumber slice between the spread and salmon for a fresh crunch on desired crostini.

Place a small spoonful of salmon caviar (~1/4 teaspoon to 1/2 teaspoon) atop the salmon on each crostini. Distribute 3 tablespoons of caviar across the crostini so each gets a pop of roe.

Garnish each crostini with a few strips of toasted nori and a small sprig of microgreens or a tiny dill frond.

Arrange on a platter and serve immediately. If not serving right away, keep crostini and caviar refrigerated separately and assemble within 30 minutes of serving to maintain texture.