Arrange slices on a baking sheet. Brush both sides lightly with olive oil (reserve about 1/2 tbs). Sprinkle the tops with 1 tsp salt and 1/2 tsp black pepper divided across slices.

Toast

Toast in the preheated oven for 6–8 minutes, flip, and toast another 4–6 minutes until edges are golden and crisp. Remove from oven and while still warm, rub the cut side of the halved garlic cloves gently over each slice to impart garlic flavor. Set aside to cool slightly.

Cream Cheese Garlic Spread

While the crostini bake, make the spread. In a medium bowl, combine softened cream cheese, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp lemon zest, 1 tbs finely chopped dill (or chives), 1/4 tsp salt, and 1/4 tsp black pepper. Mix with a spatula or electric mixer on low until smooth and creamy. Taste and adjust salt or lemon if desired. Transfer spread to a piping bag or small bowl for easier application.

Assembly & Toppings

Spread: Once crostini are slightly cooled but still slightly warm, spread about 1 tablespoon (or a heaping teaspoon) of the cream cheese mixture onto each slice.

Top with salmon: Fold or roll small pieces of smoked salmon and place a portion (about 3/4 oz–1 oz) on each crostini so each has a visible ribbon of salmon.

Add onion and capers: Top each crostini with a few thin red onion rings (a couple per crostini) and sprinkle approximately 1/4 teaspoon of rinsed capers over 4 slices (adjust to taste so caper distribution is even).

Garnish and serve: Finish each crostini with a small sprig of dill and a light squeeze of lemon just before serving to brighten flavors. Serve immediately so crostini remain crisp.