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.
Servings: 24 Pieces
Ingredients
Crostini Toasts:
- 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
Crostini Toppings:
- 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
- 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.
- 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.
- 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.
Nutrition
Serving: 30g | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 23mg | Fiber: 0.002g | Sugar: 0.3g | Vitamin A: 74IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.2mg