Smoked Salmon and Blue Cheese Crostini Recipe

This Smoked Salmon and Blue Cheese Crostini appetizer is elegant, simple to prepare, and delightfully moreish — perfect for gatherings, cocktail parties, or a light starter. Crispy toasted baguette slices topped with a creamy blue cheese spread and delicate smoked salmon create a balanced bite of savory, tangy, and fresh flavors. This recipe is inspired by a tapa enjoyed in Spain and adapted here into an easy crostini format so guests can grab a bite or two without fuss.

The original tapa featured bread topped with blue cheese that was briefly melted, then finished with smoked salmon. For a lighter, more elegant presentation that’s easier to serve at parties, this crostini version spreads a blended blue cheese mixture onto toasted baguette rounds before topping them with slices of smoked salmon and a sprinkle of fresh chives. The blue cheese is mellowed with sour cream and brightened with lemon juice so the result is creamy and tangy rather than overpowering — a combination that tends to please guests even if they’re not usually fans of blue cheese.

Smoked Salmon and Blue Cheese Crostini

Ingredients

• 1 loaf French baguette
• Olive oil, for drizzling
• ¾ cup crumbled blue cheese
• ¼ cup plus 2 tablespoons sour cream
• 2 tablespoons lemon juice (fresh preferred)
• 8 oz smoked salmon
• Chives, loosely chopped, for garnish

Instructions

Prepare the crostini

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Slice the baguette into ½-inch to ¾-inch rounds and arrange them in a single layer on the prepared baking sheet. Lightly drizzle or brush each slice with olive oil.
3. Bake until the slices are golden brown and crisp, about 8 minutes, flipping once halfway through to ensure even browning. Remove from the oven and let cool slightly.

Make the blue cheese spread

1. While the crostini are baking, combine the crumbled blue cheese, sour cream, and lemon juice in a food processor or bowl. Pulse or whisk until the mixture is smooth but still has some texture — you want it spreadable, not completely puréed.
2. Taste and adjust the lemon or sour cream if needed to balance the tang of the blue cheese.

Assemble the crostini

1. Spread about 1–2 teaspoons of the blue cheese mixture onto each toasted baguette slice.
2. Top each crostini with a small piece or thin slice of smoked salmon and finish with a sprinkle of chopped chives.
3. Arrange on a serving platter and serve immediately so the crostini remain crisp.

Notes

This recipe serves approximately 8–10 people as an appetizer, depending on portion size. You can increase quantities easily for larger gatherings.

Variations and Tips

• If blue cheese is too assertive for some guests, try substituting half the blue cheese with cream cheese or ricotta to mellow the flavor while retaining creaminess.
• For extra freshness, add a small spritz of lemon or a tiny piece of cucumber under the salmon slice.
• Use a toaster oven or broiler for quicker toasting if you’re preparing a small batch — watch closely to avoid burning.
• For an elegant presentation, roll small curls of smoked salmon and nestle them on top of each crostini instead of larger slices.

Storage

The blue cheese spread can be made up to two days ahead and stored covered in the refrigerator. Toast the baguette slices right before serving to preserve crispness, and assemble the crostini shortly before guests arrive. Leftover assembled crostini will soften over time and are best eaten the same day.

Author

Alex Snodgrass