Smoked Salmon Crostini



Recipe for Smoked Salmon Crostini appetizer with D-Town Dill Dip and optional garnish of fresh dill, and capers.


  • 1 thin baguette

  • 2 tbsp extra virgin olive oil

  • 2 tbsp melted butter

  • 1 cup real mayonnaise

  • 1 cup sour cream

  • 2 tbsp fresh chopped dill

  • 1/2 tbsp fresh lemon juice

  • Salt to taste

  • 4 oz smoked salmon

  • Capers or fresh dill for garnish


1.) Preheat oven to 350 degrees. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.


2.) Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.


3.) Place the bread into the oven and let it toast for 4-8 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.

While baguette slices are toasting combine 1 cup real mayonnaise and 1 cup sour cream with D-Town Dill pouch.


4.) Cut the smoked salmon into pieces large enough to top the baguette slices.


5.) When the baguette slices have cooled, top each slice with 1 tsp of the D-Town Dill mixture. Top the mixture with a slice of smoked salmon. Place another small dollop of D-Town Dill mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers...

Serve Smoked Salmon Crostini as a bite-sized appetizer.