Smoked Salmon Crostini

Ingredients for Topping

  • 1 cup peeled & small diced seedless cucumber
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces crème fraîche
  • 1 tsp. chopped chives
  • 1 tsp. chopped dill, plus more for garnish
  • ½ lb. best quality cured salmon, plain or dilled

Ingredients for Crostini

  • 1 (12”) baguette, sliced on a sharp bias
  • ¾ cup extra-virgin olive oil
  • ¼ cup Parmigiano-Reggiano
  • Kosher salt and fresh ground black pepper


  • Combine the cucumber, vinegar, olive oil and ¼ teaspoon of the salt and pepper together in a small bowl and set aside at room temperature for 30 minutes. Strain off the liquid.
  • Combine the cucumber, crème fraiche, chives, dill, lemon zest and remaining ¼ teaspoon of salt and pepper in a small bowl and stir to combine. Cover and refrigerate at least 1 hour.
  • Meanwhile, •preheat the oven to 350°. Arrange the bread slices on 1 or 2 baking sheets. Brush both sides of the bread generously with the oil. Top each with some cheese and season with salt and pepper.
  • Bake for 15 to 20 minutes, until golden. Rotate the baking sheet to 180° halfway through the cooking time.
  • Arrange the crostini on a serving platter. Top each with a slice of salmon, then top with a dollop of the cucumber mixture. Garnish with dill and lemon zest to serve.

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