Crostini with Cucumber, Smoked Salmon, and Dill

Coastal Living
Crostini with Cucumber, Smoked Salmon, and DillRecipe

Photo: Iain Bagwell; Styling: Rachael Burrow

Top baked bread slices with cream cheese, cucumber, and smoked salmon to make this tasty appetizer. 

Makes 12 servings


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1 French bread baguette, cut into 1/2-inch slices
2 tablespoons extra-virgin olive oil
4 ounces cream cheese, softened
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
2 1/2 tablespoons chopped fresh dill, divided
1 English cucumber, thinly sliced
4 ounces smoked salmon
1/4 teaspoon cracked black pepper


Hands-on: 17 Minutes
Total: 17 Minutes

1. Preheat oven to 375°. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.

2. Combine cream cheese, lemon zest and juice, salt, and 2 tablespoons dill in the bowl of a food processor; process until smooth. Spread cream cheese mixture evenly over toasts. Top each toast with 2 cucumber slices, pressing gently into cream cheese mixture. Arrange smoked salmon evenly over cucumbers. Sprinkle toasts evenly with black pepper and remaining 1 1/2 teaspoons dill.

Created date

September 2015