Nordic Sunrise Crostini

A sophisticated bite that captures the essence of a Scandinavian breakfast. Crisp, toasted baguette slices are topped with a creamy, tangy dill and lemon-infused mascarpone, a generous drape of silky smoked salmon, and a sprinkle of briny capers. This crostini is a perfect balance of rich, fresh, and bright flavors, making it an elegant appetizer for any occasion.

Seafood

Ingredients

1 baguette, thinly sliced
2 tablespoons olive oil
4 ounces cream cheese, softened
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1/4 teaspoon black pepper
4 ounces smoked salmon, thinly sliced
1 tablespoon capers, drained
1/4 red onion, very thinly sliced

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
Bake for 8-10 minutes minutes, or until golden brown and crisp. Let cool completely on a wire rack.
In a small bowl, combine softened cream cheese, chopped fresh dill, lemon juice, and black pepper. Mix until well combined.
Spread a generous amount of the dill cream cheese mixture onto each cooled crostini.
Top each crostini with a slice of smoked salmon.
Garnish with a few capers and a very thin slice of red onion.
Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the capers in a dry pan for 30 seconds before garnishing. This crostini pairs beautifully with a crisp, dry white wine like a Sancerre or a glass of chilled Prosecco.

From the Tini Crostini Collection