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Smoked salmon blueberry crostini

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The Kitchen Paper

(Read caption) Try this easy yet upscale crostini for your Fourth of July celebration.

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These smoked salmon blueberry crostiniare some of the most beautiful things I’ve maybe ever made. And so so so simple. And so delicious.

Sometimes I get these really intense cravings for smoked salmon and cream cheese. You know what I’m talking about: the lox bagel? Preferably on an everything bagel. There is something about creamy, tangy, smooth cream cheese with a nice fresh piece of smoked salmon.

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These crostini were born from one of those cravings. I picked up some incredible local blueberries, toasted some bread slices, mixed cream cheese and green onions together, then added the salmon and drizzled it all with a honey/soy mixture.

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These are so quick to prepare, and definitely have a fancy look, so they’re perfect for a last-minute party addition. Or you can just make them for your own lunch and chow down – like I did when I made this batch.

Smoked salmon blueberry crostini

 1 baguette, sliced into 1/2-inch rounds
8 ounces cream cheese, room temperature
3 green onions or scallions, finely chopped
1 cup blueberries, sliced in half
8 ounces cold smoked salmon (or lox)
2 tablespoons soy sauce
2 tablespoons honey

1. Preheat the oven to 350 degrees F. Spread the baguette slices in one layer on a baking sheet and bake for 15-20 minutes, or until crisp and turning golden.

2. While the bread is baking, mix together the cream cheese and green onions (you could even do this in a food processor for a really creamy result).

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3. Let the crostini cool for a few minutes before proceeding to spread a generous layer of cream cheese on each round of bread, then topping with blueberries and salmon.

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4. Mix together the soy and honey, then drizzle over the finished crostini.

5. Refrigerate if not using immediately.

See related post on The Kitchen Paper: Mini caprese tarts


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