Smoked salmon crostini is an elegant appetizer made with toasted baguette slices that are topped with flavorful herb cheese, cucumbers, radishes, smoked salmon, and fresh herbs. 

If you love the flavors of smoked salmon, try our cedar plank smoked salmon recipe!

Smoked salmon crostini is an elegant and easy appetizer for the holidays or just any special occasion. Soft baguette slices topped with herb cheese mixture, smoked salmon, and crisp veggies. It’s an appetizer that everyone will be happy to dig into!


You’ll need the following ingredients to make this smoked salmon crostini with herb cheese:

  • Baguette
  • Radishes
  • Cucumber
  • Smoked salmon
  • Fresh dill
  • Cream cheese
  • Goat cheese
  • Garlic
ingredients for smoked salmon crostini

How to Make Smoked Salmon Crostini

MAKE THE SPREAD: Simply start off with making the herb cheese spread. It’s a delicious combo of cream cheese, goat cheese, garlic, and fresh dill weed.

You’ll want to eat it by a spoonful! And if you’re not a goat cheese lover, don’t worry. The goat cheese is very subtle and compliments the rest of the ingredients in the most perfect way.

herb cheese mixture in a food processor

PREP THE CROSTINI (THE BREAD): Then you’ll want to toast the baguette slices. I used a regular white baguette (from Costco) that I sliced into 22 (1/2-inch thick) slices. Toast in the oven for about 10-12 minutes. As it cools, it will crisp up even further.

how to make smoked salmon crostini step by step

ADD THE TOPPINGS: To assemble, you’ll need thinly sliced radishes, cucumbers, and smoked salmon. Also, fresh dill sprigs, and don’t forget the black pepper. It adds texture and a delicious taste to the crostini.

Spread a generous amount of the herb cheese mixture over each crostini. Add a few slices of radishes, cucumbers, and smoked salmon. Finish off with a sprig of dill and black pepper. 

I went a little heavy on the fresh veggies just because smoked salmon has a very distinct smoky flavor and you’ll want to balance that out with fresh veggies.

salmon crostini

Serving Suggestions

Smoked salmon crostini is a great appetizer to add to your holiday parties or special events. It pairs well with other appetizer-type dishes. Here are a few of our favorites:

How to Store It

You can toast the crostini (the bread) and make the herb cheese spread a day in advance. Store the herb cheese spread in the fridge. Toasted crostini will keep well in an airtight container.

Assembled smoked salmon crostini are best served immediately. 

side view smoked salmon appetizer


How do you keep crostini from getting soggy?

Toasting the sliced baguette slices in the oven creates a seal on the outside that prevents the crostini from getting soggy.

What bread is crostini made of?

Crostini are typically made from French baguettes. However, feel free to use sourdough, artisan, multi-grain, or ciabatta baguette for this recipe.

Why are my crostini hard?

To avoid hard crostini, simply don’t overcook the sliced baguette slices. Keep in mind that if the baguette is stale, meaning not freshly made, it will require less time in the oven to crisp up.

More Smoked Salmon Appetizer Recipes

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Smoked Salmon and Herb Cheese Crostini - easy and elegant appetizer to add to your holiday table! | @littlebroken

Smoked Salmon Crostini

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  • Author: Katya
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 1012 1x
  • Category: Appetizer
  • Method: Layer
  • Cuisine: American


Elegant appetizer made with toasted baguette slices that are topped with flavorful herb cheese, cucumbers, radishes, smoked salmon, and fresh herbs. 


Units Scale
  • 1 white baguette, sliced into 1/2-inch thick slices*
  • 1 bunch radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 12 oz. smoked salmon, flaked and/or thinly sliced
  • Fresh dill weed
  • Freshly ground black pepper

Herb Cheese

  • 4 oz. cream cheese, softened
  • 3 oz. goat cheese
  • 1 small garlic clove
  • 2 Tbsp. fresh dill weed, chopped
  • Freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. Arrange the baguette slices on a large baking sheet. Bake until toasted, 10-12 minutes, flipping halfway. Remove and let cool completely.
  3. For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper, to taste. Process until smooth.
  4. To assemble: spread the cheese mixture on the cooled baguette slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon. Garnish with dill sprigs and freshly ground black pepper. Serve immediately.


*I was able to get about 22 slices from a standard size white baguette


  • Serving Size: 2 crostini
  • Calories: 258
  • Sugar: 2.4 g
  • Sodium: 452.5 mg
  • Fat: 7 g
  • Carbohydrates: 34.6 g
  • Protein: 14.6 g
  • Cholesterol: 26.8 mg