Need an easy appetizer to feed a crowd? This Smoked Salmon Crostini with Whipped Goat Cheese is made with slightly sweet honey-lemon whipped goat cheese and wild-caught hot-smoked sockeye salmon.
I've made these Smoked Salmon Crostini several times lately and I don't think I'll ever get tired of them! This simple smoked salmon appetizer is a favourite in my home.
❤️ Why you'll love this smoked salmon crostini
- Flavour! One thing I always seek when I'm creating recipes is a distinct contrast in taste and texture. This smoked salmon appetizer has both!
- Quick and easy! This recipe makes a quick and easy appetizer that everyone seems to love. Best of all, it takes only minutes to prepare.
- Delicious smoked salmon! Spread thin slices of crisp 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! Smoked salmon makes always popular appetizers like this Make-Ahead Smoked Salmon Dip.
- Serve at any time of the year! Make this simple smoked salmon crostini recipe for holiday parties, brunches, deck parties, baby showers or bridal showers. It's a perfect appetizer for any time of the year!
Crostini translates to "tiny toasts or little toasts" in Italian. And who doesn't love toast? Crostini appetizers are so fun to make and the sky's the limit when choosing toppings. I use gluten-free baguettes, or multi-grain, or sourdough if I don't need these tiny toasts to be gluten-free.
It's easy to provide lots of choices and make a variety of these crostini appetizers for a party or a happy-hour snack.
🛒Ingredients
Simple ingredients for a delicious bite-sized treat!
- a baguette: gluten-free, sourdough, or multigrain--your choice!
- goat cheese: a creamy variety
- cream cheese: regular or low fat
- liquid honey
- lemon zest
- hot-smoked salmon pieces
- ½ loaf baguette, sliced (12 slices) *gluten-free if necessary)
- extra virgin olive oil
- dill, fresh sprigs or dried dill, for garnish
🔪 Instructions
Slice it. Slice a baguette on the diagonal, making slices about ½ inch thick. If the slices are too thin, they won't support the topping. If they're too thick, the appetizer becomes all about the bread and not the fabulous topping. Choose a gluten-free baguette for your gluten-intolerant friends.
Toast them. Arrange thin slices of baguette on a baking sheet and brush them (don't just drizzle) with a little extra-virgin olive oil on both sides, then sprinkle with salt and pepper.
Bake them. Bake at 375°F. for 7 - 8 minutes, turning over halfway through until golden brown. The crostini should be crispy on top but the inside should be tender. If the oven temperature is too low, the bread slices will bake and become too hard. Too hard to bite politely!
Whip the cheese. Combine goat cheese, cream cheese, lemon zest, and honey either in a mini food processor or by hand, stirring until smooth and almost fluffy.
Top them. Spread the whipped goat and cream cheese mixture generously on the toasted baguette slices. Top with crumbled pieces of smoked salmon, then sprinkle with a little fresh or dried dill or extra lemon zest.
Possible Variations or Additions
- Add capers. Finely chop ½ tablespoon or so of capers and either add these to the whipped goat/cream cheese mixture, or sprinkle them on top of the finished crostini.
- Instead of capers, add a tiny topping of refrigerator pickled red onions as a garnish.
- Double the amount of goat cheese and omit the cream cheese, if you'd like.
- Vary the fresh herbs. Use parsley, chives or tarragon instead of fresh dill sprigs for a flavour burst.
❓Reader's Questions
Yes, definitely! It works equally well and looks impressive.
Hot-smoked salmon is popular here 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 highly sought after, but other species produce excellent results, too. Hot-smoked salmon is drier and flakier than cold-smoked salmon.
Cold-smoked salmon, or lox 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 Kitchen.
You can certainly make the toasts well in advance, up to 3 days. Store in an airtight container, once the toasts have cooled completely.
You can also make the whipped goat cheese ahead of time, too. Keep it refrigerated until you're ready to use it.
Then all you'll have to do is assemble the crostini and add a quick garnish.
👍🏼 Helpful tips to avoid common mistakes when making crostini!
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!
Love smoked salmon as much as I do? Try these recipes, too.
This smoked salmon crostini recipe was originally published in 2017. It was time for a refresh! It has been updated with extra information and new photos.
When you make this smoked salmon crostini recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
📖 Recipe
Smoked Salmon Crostini with Whipped Goat Cheese
Equipment
Ingredients
- 5 oz goat cheese, a creamy type
- 4 oz cream cheese, regular or low-fat
- 1 tablespoon liquid honey
- 1 teaspoon lemon zest
- ½ cup hot-smoked salmon pieces
- ½ loaf baguette, sliced (12 slices) *gluten-free if necessary)
- 1 tablespoon olive oil extra virgin
- fresh dill, for garnish
Instructions
- Slice half a baguette on the diagonal, making slices about ½ inch thick
- Brush baguette slices with olive oil. Toast in 375°F oven for 7-8 minutes, turning once half way through.
- Beat goat cheese, cream cheese, honey and lemon zest until well combined.
- Top slices with a smear of whipped honey-lemon goat cheese, and add a few crumbled pieces of smoked salmon. Garnish with fresh or dried dill and/or more lemon zest. Serve immediately.
Dee
This one is always a favourite at my parties. I've made it many times, so thought I would let you know how much everyone liked it!
Flavour & Savour
Thanks so much for letting me know, Dee! So glad it was a hit!
Kari Peters
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
Thanks, Kari! I've made these several times lately. We love the sweet and salty contrast! Thanks for commenting!