Becky Luigart-Stayner
24 servings (serving size: 2 crostini)

This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.

How to Make It

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Chef's Notes

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

Ratings & Reviews

Kim's review

March 27, 2015
I've made this twice in the last few months for parties. What a hit! Easy and elegant!

marylisw's Review

June 08, 2014
Delicious. Fresh, bright flavors. I made it just as written and it was a hit. Will make again for sure.

Gravel8's Review

November 08, 2012

dere123's Review

December 12, 2011
I agree that this appetizer is outstanding. The fennel and dill make the dish. If there's any left when we get home, we consider ourselves lucky. We usually serve it on crostini, but the leftovers are great on crackers too.

jayashreemr0mr's Review

September 26, 2011

SkierMT's Review

April 14, 2011
I'm surprised at the previous rating. I've made this appetizer many times, sometimes with cold-smoked salmon and sometimes with regular smoked salmon. It tastes so fresh and healthy and always gets raves. Don't leave out the fennel - it makes the dish. My local market carries pre-baked crostini slices (near the deli section with the specialty breads) and that's a time saver if you don't want to toast baguette slices, although probably a bit higher in calories.

ChefJeff09's Review

December 13, 2009
This was the probably the most dissappointing appetizer I have ever made. We followed the recipe diligently and it was very underwhelming. We had 24 guests and these were hardly even touched. Normally our guests rave about the dishes we serve, but not this one. I wouldn't even guess as to where to begin making this more palatable.