Bubbly Smoked Salmon & Crème Fraîche Crostini

This elegant crostini captures the spirit of New Year's Eve with a light, airy champagne-infused cream cheese spread. The rich, smoky flavor of salmon is perfectly balanced by the bright citrus zest and a hint of fresh dill, creating a sophisticated bite. It's the perfect appetizer to toast the start of a new year.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz cream cheese, softened
tablespoons Champagne (or sparkling wine)
tablespoon fresh lemon juice
teaspoon lemon zest
1/4 teaspoon sea salt
1/8 teaspoon black pepper
oz thinly sliced smoked salmon
tablespoon fresh dill, chopped
Optional: a few pinches of black or red caviar for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until lightly golden and crisp. Let cool completely.
In a small bowl, whisk together the softened cream cheese, Champagne, lemon juice, lemon zest, salt, and pepper until smooth and fluffy.
Spread a generous layer of the Champagne cream cheese mixture onto each cooled crostini.
Top each crostini with a small, artfully folded piece of smoked salmon.
Garnish with a sprinkle of fresh chopped dill and a tiny dollop of caviar, if using, for an extra festive touch.

Chef's Tip & Pairing

For a truly celebratory pairing, serve this crostini with the same dry Brut Champagne used in the cream cheese mixture, as the acidity and bubbles will cut through the richness of the salmon and cheese. A non-alcoholic tip is to use sparkling white grape juice instead of Champagne in the spread.

From the Tini Crostini Collection