Smoked Salmon Crostini with Herb Cream Cheese

4.72 from 7 votes

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Course: Appetizers

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: crostini

Author: Be My Recipe

20 baguette slices about 2 small baguettes
8 oz 225 grams smoked salmon or lox
1 cup full-fat cream cheese
2 tbsp capers
a handful dill about 2 tbsp when finely chopped/minced for the cream cheese mixture, plus more for optional garnish for the crostini at the end
2 spring onions or scallions
2 tsp freshly-squeezed lemon juice plus, optionally, lemon slices for garnishing at the end
2 tsp lemon zest
1 tsp flaky sea salt
1/2 tsp ground black pepper
3 tbsp olive oil

Cut the baguettes into 1/2-inch slices (so you have about 20 slices) and brush each slice on both sides with some olive oil.
Grill the bread on a grill, grill pan, or electric grill for a couple minutes on each side. Alternatively, you could bake the bread slices at 360°F (180°C) for about 10-12 minutes in the oven.
Chop the capers, dill, and spring onions.
In a bowl, mix the cream cheese, chopped capers, finely chopped spring onions, and finely chopped dill, lemon juice, lemon zest, salt, and pepper.
Spread the herb cream cheese mixture over the baguette slices.
Top with smoked salmon or lox.
Optionally, garnish the crostini with some fresh dill and serve on a board with lemon wedges/slices.