Smoked Salmon & Capers Crostini

A refined yet effortless appetizer, these Smoked Salmon & Capers Crostini combine the rich creaminess of Boursin cheese with the delicate flavor of smoked salmon. Topped with briny capers, cracked pepper, and fresh dill, they’re ideal for entertaining.

Recipe Information

Total Time:

Yield:

10 appetizers

Ingredients

10 baguette slices

2 tablespoons extra-virgin olive oil

1 (5.2-ounce) package Boursin garlic and fine herbs Gournay cheese, room temperature

1 (8-ounce) package cold smoked Atlantic salmon

1 tablespoon capers, drained

Fresh cracked black pepper, for serving

Fresh dill, snipped; for garnish

Directions

Preheat oven to 400°F. In a rimmed baking pan, place baguette slices. Drizzle olive oil on both sides of each slice. Bake for 4 to 6 minutes or until toasted, turning halfway through.
Spread Boursin on baguette toasts. Top with smoked salmon and capers; lightly season with black pepper. Garnish with dill, if desired.