Smoked Salmon Crostini Recipe
with feta, capers, roasted red peppers & balsamic
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Toast crostini
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and toast until golden and crisp, about 5–7 minutes.
- 2
Prepare feta spread
In a small bowl, mix feta cheese with lemon zest and black pepper until it forms a cohesive, spreadable crumble.
- 3
Assemble crostini
Spread a thin layer of the feta mixture on each crostini. Top with smoked salmon slices.
- 4
Add toppings
Distribute diced roasted red peppers and capers over the salmon.
- 5
Finish
Drizzle each crostini with balsamic glaze and scatter chopped dill on top as a fresh garnish.