Avocado & Smoked Salmon Crostini With Dill & Caper Cream Cheese

Crostini is a northern Italian appetizer consisting of toasted bread topped with any variety of toppings. This particular crostini is something that I made twice over the holidays but neglected both times to photograph. Let me assure you, though, that they are as easy to prepare as they are succulently delicious.

Avocado & Smoked Salmon Crostini with Dill & Caper Cream Cheese

Slice bread thinly. Ideally, you’ll be using a foccacia loaf; but a baguette will work okay, too. Any way about it, try to size your bread slices to the approximate size of an avocado slice. Arrange the bread on a cookie sheet and toast in the oven for about 8-10 minutes at 375F, but keep an eye on the bread as it approaches the time mark because ovens vary in how they heat things, and if yours is running just a bit hot, that can make a difference in how toasty your bread is—especially if you’ve sliced it very thin. (likewise, if your oven is running cool or your bread is a bit thicker, you may find it takes just a couple of minutes longer).

While the bread is toasting, prepare the cream cheese. Whip 1 (8 oz) block of cream cheese with 1 tablespoon each dill and capers. Add about 1/4 cup sour cream to thin the consistency a bit, if you like. This will make it easier to pipe onto the crostini when they’re finished, but will also make it less likely that your piped topping will hold its exact shape.

When the bread is toasted, remove from the oven and let cool. Top each piece with a slice of avocado and a thin piece of smoked salmon, then pipe a thin line of cream cheese on the top. If you don’t have a pastry bag, put the topping into a plastic bag and snip off one corner of the bag and use it to apply the cream cheese topping. This is really the easiest way to apply the cream cheese; but if you don’t want to use a pastry bag, you could just as easily spread a thin layer onto the toast and then put the avocado and salmon on top of that.

Slice the avocado as close to service as possible so that it doesn’t turn brown. keep cold until service. If desired, finish by putting a caper or three atop each piped topping.

2 Responses to “Avocado & Smoked Salmon Crostini With Dill & Caper Cream Cheese”

  1. MIL Says:

    These are scrumptious!!!!!!

  2. The right fish can make a meal special Says:

    [...] Avocado & Smoked Salmon Crostini With Dill & Caper Cream Cheese [...]

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