Need an easy appetizer? This Smoked Salmon Crostini with Whipped Goat Cheese is made with slightly sweet honey-lemon goat cheese and smoked salmon.
I’ve made these Smoked Salmon Crostini several times lately and I don’t think I’ll ever get tired of them! One thing I always seek when I’m creating recipes is a distinct contrast in taste and texture. This Smoked Salmon Crostini has both! I topped small slices of crispy crostini with soft and creamy whipped honey-lemon goat cheese, then topped them with small pieces of hot-smoked wild sockeye salmon.
It made a quick and easy appetizer that everyone seemed to love.
Crostini appetizers are so fun to make and the sky’s the limit when choosing toppings. I use a gluten-free baguette that I discovered a few months ago that works very well for these. It’s easy to provide lots of choices and make a variety of these for a party or happy-hour snack. See this post on 5 Tips for Making Crostini to avoid some of the common pitfalls if you’re new to making appetizers like these.
And if you’re looking for more topping ideas, you may want to check these:
Try this Smoked Salmon Crostini with Whipped Goat Cheese made with slightly sweet honey-lemon goat cheese and smoked salmon when you need an easy appetizer.
- 5 oz goat cheese
- 4 oz low-fat cream cheese
- 1 tbsp liquid honey
- 1 tsp lemon zest
- 1/2 cup hot-smoked salmon pieces
- 1/2 loaf baguette, sliced (12 slices) *gluten-free if necessary)
- 1 tbsp extra-virgin olive oil
- fresh dill, for garnish
Beat goat cheese, cream cheese, honey and lemon zest until well combined.
Brush baguette slices with olive oil. Toast in 375°F oven for 7-8 minutes, turning once half way through.
Top slices with a smear of whipped goat cheese, and add a few pieces of smoked salmon. Garnish with fresh dill. Serve immediately.
To toast baguette slices, spread them out on a baking sheet and brush them with a little extra-virgin olive oil on both sides. Bake at 375°F for 7 - 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender. If the oven temperature is too low, the bread slices will bake and become hard.
I’ve been asked several times about the slate serving tray in this photo. Here’s where you can purchase one (affiliate link).
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