Smoked Salmon and Caper Crostini


Makes 36 pieces

3 dozen baguette slices, 3/8” thick
9 oz smoked salmon, chopped
¾ c Roma tomatoes, finely chopped
1/3 c red onion, finely chopped
1 ½ T fresh dill, minced
1 t drained caper, minced
3 T lemon juice
fresh dill for garnish


Brush baguettes lightly with olive oil and bake in a 425°F oven 6-8 minutes until golden. Mix salmon, capers, ½ c tomato, onions, chopped dill and lemon juice. Spoon onto toasts, sprinkle with tomato and garnish with dill.

Pairing Suggestions

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