Give me any kind of crostini or bruschetta and I am happy. This particular one with smoked salmon, masarpone, dill and some fresh lemon is just a wonderful combination. Guaranteed to be a crowd pleaser and all done in just 15 minutes!
I was a late bloomer to smoked salmon. Despite having spent an entire life eating salmon, smoked salmon not so much. I honestly can't remember when I was first introduced to the stuff, I am sure it wasn't love at first site. You see I am not a huge fan of smoked fish or meats for that matter. Also, sushi, no way. I mean I can eat it, but I have never developed a life long love for it like so many others seem to have done. I like to think I have a varied pallet and will eat pretty much anything. Well, except bananas. No way, not ever in a million years. That's another story.
Flash forward to present day, and I absolutely love smoked salmon. In fact I would go so far to say it is my favourite ingredient to put into any kind of appetizer. Okay, favourite might be a bit of a stretch, but it is up there in the top 10 for sure. If you have ever been to my house, you most likely would have eaten something with smoked salmon along the way. If not, then it was an off day for sure.
One of my most favourite smoked salmon recipes is the Smoked Salmon and Shrimp Salad in a Lime Vinaigrette. In fact, I would say it is a favourite. I have served it several times to friends and it's always a winner. It was posted back on the blog the fist year it started and the photography wasn't the best. I am thinking a redo for this delicious dish might be in order!
A little about the crostini.
These don't really need a whole lot of explantation outside the recipe, but here's a few points just in case. You can easily toast the bread in advance and use it when ready. If you do this, do NOT store it in an airtight container or ziploc bag. The bread will just go soft and almost stale like. It will not be a "crostini" at all. Then the best way to reheat the bread, it put it all on a baking tray in a hot oven for just about 2-3 minutes.
The mascarpone cheese will curdle a little when you add the lemon juice. This is normal, so don't think you have done anything wrong. It's just the way it is! I wouldn't recommend putting them together until you are just about to serve them. They will lose their lustre after a while, so they are best served fresh.
An alternative way of serving them could be to have all the ingredients on a platter for everyone to put theirs together. Just a thought.
Happy Appetizer Making!
Smoked Salmon and Herb Masaarpone Crostini
Serves 6 / Prep time: 10 minutes / Cook time: 5 minutes
1/2 Cup/115 grams Mascarpone cheese
2-3 Slices of smoked salmon
3 Tablespoons cooking cream
Juice and zest of one lemon
Small bunch fresh chopped dill
1 Garlic clove, crushed
Fresh ground black pepper
2 Tablespoons olive oil
Cut the baguette into 1/2 inch slices. Discard the ends. In a large skillet set over medium to high heat, heat the olive oil for a minute. Place the bread in the pan and toast each side for about two minutes or until the bread is slightly charred and crispy. Remove from pan and arrange on a plate.
In a small bowl, add the mascarpone cheese, cream, lemon zest, 1/2 of the lemon juice, fresh dill and garlic. Mix really well until completely combined. Set aside.
Cut or tear the salmon into small pieces. Just big enough to top the bread with.
Spoon over the mascarpone filling on the bread, top with smoked salmon, a bit of dill, a squeeze of lemon juice and fresh ground black pepper. Serve immediately.
Click the downloadable link below to print recipe!
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