To say I am a big fan of crostini is a major understatement. If I’m asked to bring an appetizer to a party, 80-90% of the time, I’ll be bringing crostini or some variation of. A quick search of our archives made me realize that I really haven’t posted many of my go-to crostini recipes. In fact, the only one I found was my Shrimp & Goat Cheese Crostini. I have failed you. I’m going to make it up to you, starting now with this Smoked Salmon Ceviche Crostini. It’s SO simple, and can be thrown together in minutes.
I’ve gotten in the habit of keeping both smoked salmon and prosciutto in the fridge. They keep for a decent length of time (if unopened) and always seem to yield impressive-looking appetizers. I’ll also usually have a loaf or two of those take-and-bake baguettes in the freezer. They are a great size and amount to just the right number of crostini for my typical-sized gathering. And of course, I always have a good variety of cheese on hand because, well, I really like cheese. Those few things, with whatever other random ingredients I have on hand, will almost always make for a tasty crostini recipe.
So here’s one of my favorite crostini recipes…and probably the easiest. More crostini recipes to come!
Smoked Salmon Ceviche Crostini
1 medium baguette
Olive oil, for brushing baguette slices
1 8 oz. package of smoked salmon, cut into thin strips or diced
1 tbsp lemon juice
1 tbsp finely chopped chives (fresh)
1/3 cup creme fraiche
Slice baguette into 1/4 inch-1/2 inch slices on a diagonal. Brush with olive oil and sprinkle some kosher salt on top and set aside.
Chop smoked salmon and toss in bowl with lemon juice. Add chives and toss to incorporate.
Broil crostini at 450 for just a couple of minutes. Keep a close eye as they will go from perfect to burnt in seconds!
At this point, you can either put the smoked salmon ceviche in a serving bowl and let your guests assemble their own crostini, or you can assemble them yourself for serving.
To assemble, top crostini with a spoonful of the smoked salmon ceviche and a small dollop of creme fraiche. Top with additional chives for garnish.