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smoked salmon crostini topped with cream cheese, capers, and dill, lined up on a long slate board beside lemon wedges, in a wide horizontal shot, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Crostini

Cream cheese and smoked salmon with capers on toasted baguette slices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 16 crostini
Ingredients Method

Ingredients
  

  • 1 baguette sliced thin
  • 1 tbsp olive oil
  • 6 oz cream cheese whipped
  • 6 oz smoked salmon
  • 2 tbsp capers drained
  • 1 tbsp fresh dill
  • 1 lemon cut into wedges

Method
 

  1. Preheat the oven to 400 F, brush the baguette slices with olive oil, and toast for 6 to 8 minutes until golden.
  2. Let the toasts cool, then spread each with whipped cream cheese.
  3. Drape a small ribbon of smoked salmon over each one.
  4. Scatter capers and dill on top and add a tiny squeeze of lemon.
  5. Arrange on a platter and serve right away.