Deep Blue Smoked Salmon and Dill Crostini

This elegant crostini captures the fresh, clean flavors of the sea, making it a perfect tribute to World Oceans Day. A rich, dill-infused cream cheese base is topped with silky slices of smoked salmon and a bright sprinkle of lemon zest. It's a perfect appetizer that is both refreshing and satisfying.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz cream cheese, softened
tablespoons fresh dill, finely chopped
teaspoon lemon zest
1/4 teaspoon black pepper
oz thinly sliced smoked salmon
tablespoon capers, drained
Optional: Black sesame seeds for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp. Let cool completely.\n
In a small bowl, combine the softened cream cheese, chopped fresh dill, lemon zest, and black pepper until smooth and well
mixed.\n
Spread a generous layer of the dill cream cheese mixture onto each cooled crostini base.\n
Top each crostini with a small, artfully folded piece of smoked salmon and a few scattered capers. Garnish with a pinch of black sesame seeds, if desired, before serving.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry white wine like a Sancerre or a New Zealand Sauvignon Blanc; their high acidity will cut through the richness of the salmon and cream cheese.

From the Tini Crostini Collection