These Smoked Salmon Crostini Have All Our Favorite Classic Bagel & Schmear Flavors

Smoked salmon has been endlessly married with cream cheese, and we're not tired of it. In fact, we encourage it full-on. Whether it’s smoked salmon dip or in a pasta, there is no denying the perfection of this combo. So, for a quick hors d'oeuvre, like this salmon crostini, we couldn’t shy away from it.

This is your new addition to your essential brunch or tea party playlist (if you’re not having tea parties, are you even living?). It’s a way to have people over and actually not stress about the food and the looks of it. The smoked salmon does all the work by looking fabulous and sophisticated.

When choosing your smoked salmon you may see a lot of options in the supermarket. Don’t be intimidated! Just choose a smoked salmon that says “Nova,” which is the standard for New York smoked salmon culture. If you’re more to the West, then you can go with a pacific smoked salmon as well! Always choose something that will also agree with your budget at the moment. You do not need imported Scottish smoked salmon to enjoy these little baskets of joy.

Did you make these salmon crostini? Tell us how it went in the comments!

Yields: 15

Prep Time: 20 mins

Total Time: 30 mins


  • 1

    baguette, sliced 1/2" thick on a bias

  • Extra-virgin olive oil, for drizzling

  • 1


  • 8 oz.

    cream cheese

  • 1/4 c.

    chopped fresh dill, plus more for serving

  • 1/4 c.

    sliced chives

  • 8 oz.

    smoked salmon

  • Whole grain mustard and capers, for serving

  • 1

    small red onion, thinly sliced


  1. Preheat oven to 350°. On a sheet tray, arrange baguette slices in an even layer. Drizzle with oil.

  2. Bake toast until sides are lightly golden, 8 to 10 minutes.

  3. Zest half of lemon into a medium bowl. Squeeze in juice until you get 1 tablespoon. Add cream cheese, dill, and chives. Using a handheld mixer on medium speed (or a whisk), beat mixture until fluffy and light, about 2 minutes.

  4. Spread cream cheese mixture onto baguette slices. Top with salmon. Dollop with mustard, then top with capers and onion.

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