Crostini
Easy and the best Crostini recipe with sour cream, smoked salmon, caviar and dill. Slice and toast Italian bread and assemble with Crostini toppings for the best appetizers.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons extra-virgin olive oil
- 1 pinch salt
- ground black pepper
- 1 loaf crusty Italian bread (or French baguette sliced into 30 pieces, 3/4-inch (1.5cm) thick)
- 8 oz (230g) sour cream
- 1 tablespoon lemon juice
- 1 pinch salt
- 4 - 6 oz (125g-175g) smoked salmon (sliced into 30 pieces)
- 1 oz (30g) American paddlefish caviar
- dill (for garnishing)
Instructions
- 1
Preheat the oven to 350°F (180°C). Make the crostini toasts by mixing the olive oil with salt and ground black pepper. Brush the olive oil mixture on one side of the toast. Arrange the baguette slices on two large rimmed baking sheets.
- 2
Bake, rotating the sheets halfway through, until lightly toasted, about 10 minutes. Let cool on the baking sheets. You can make the crostini bread one day in advance; keep it in a plastic bag for storage.
- 3
Crostini Toppings: Combine the sour cream, lemon juice, and salt. Stir to mix well. Spread the sour cream on each piece of toast. Top with sliced smoked salmon, caviar, and garnish with dill. Serve immediately.