I love flavor packed, simple appetizers that present well, which is one of the reasons I love this smoked salmon crostini. Different flavors and textures help to create a wonderful depth of flavor in each bite. The smokiness of the salmon, the crunch of the bread, the tart of the capers and the creaminess of the mustard butter. This smoked salmon crostini is easy to assemble and it can be made in advance. If I haven't convinced you to try this easy appetizer yet, I probably next will. Ok, one more thing, this appetizer is great for any season. Put it out at a holiday party, a summer cookout or a spring gathering and everyone will enjoy it.
Love the concept but not all of the ingredients, try a few of these variations. Skip the smoked salmon and put prosciutto on top instead. If you do that, you can also add a smoky cheese like Gouda. Dill and salmon go hand in hand, but if you want something a little different try cilantro instead. Not everyone is a fan of capers, you can drizzle the crostini with a balsamic reduction instead to still get that bump of acid. I love the ease of this recipe but I also love the verstalitly of it. I hope you enjoy it at a gathering soon!
Serves 10 as an appetizer
1 stick unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice
2 tablespoons chopped dill
1 baguette, sliced 1/4 inch thick
1 pound thinly sliced smoked salmon
1 jar of capers, drained
Preheat the oven to 400 degrees.
In a food processor, mix the butter with the Dijon and grainy mustards, lemon zest, lemon juice and 1 tablespoon of the dill and season with salt and pepper.
Spread the baguette slices on a large rimmed baking sheet, drizzle with olive oil and sprinkle with some salt. Place in the oven for about 10 minutes or until they start to become crunchy but not hard.
Spread the warm toasts with the mustard butter, top with the smoked salmon and arrange on a platter. Sprinkle with the remaining 1 tablespoon of dill and the capers.