Need an easy appetizer to feed a crowd? This Smoked Salmon Crostini with Whipped Goat Cheese is made with slightly sweet honey-lemon goat cheese and wild-caught 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! Spread thin slices of crispy crostini with soft and creamy whipped honey-lemon goat cheese, then top them with small pieces of hot-smoked wild sockeye salmon. That’s it!
This recipe makes a quick and easy appetizer that everyone seems to love. Best of all, it takes only minutes to prepare.
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.
Can I use cold-smoked salmon to make these Smoked Salmon Crostini?
Yes, definitely! It will work equally well and will look impressive.
What’s the difference between hot-smoked salmon and cold-smoked salmon?
Hot-smoked salmon is popular in the Pacific Northwest. Wild salmon is brined and then smoked for 6 to 12 hours at temperatures between 120°F and 180°F, often over wood chips in a home smoker. Locals have their favourite (and sometimes secret) recipes for their smoked salmon. Sockeye salmon is sought after, but other species produce excellent results, too. Hot-smoked salmon is drier and more flaky than cold-smoked salmon.
Cold-smoked salmon is cured in salt for up to 24 hours before smoking at a lower temperature for 6 or more hours. It is translucent and is usually served in thin sheets or strips. It has a silk-like texture.
For more information about the differences, check this post from The Kitchn.
Avoid the pitfalls of making crostini!
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. It includes suggestions for the type of bread to use, how to toast and season the crostini, how to choose crostini toppings, and how to prevent ending up with soggy bread!
And if you’re looking for more topping ideas, you may want to check these:
Blue Cheese Crostini with Crisp Honeyed Pear
Cranberry Jalapeño Brie Crostini
Lemon Ricotta Crostini with Honeyed Peaches
Roasted Cherry Goat Cheese Crostini
Quick Classic Tomato Bruschetta
Honey Roasted Fig and Burrata Crostini
Roasted Grape and Goat Cheese Crostini
Caramelized Onion, Apple and Cheese Crostini
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.
Many of you have asked about the slate serving tray in this photo. Here’s where you can purchase one (affiliate link).
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Kari Peters says
These looks incredible, I’ll bet that touch of lemon really makes it! I’m always looking for fun ways with goat cheese, and I’ve never paired it with smoked salmon before, so this is going to be fun at my next dinner party!
Flavour & Savour says
Thanks, Kari! I’ve made these several times lately. We love the sweet and salty contrast! Thanks for commenting!