This Smoked Salmon and Boursin Crostini is an elegant, quick appetizer that uses just a few ingredients and comes together in minutes—perfect for entertaining.
If you want a delicious, easy starter, this smoked salmon crostini delivers. Ready-to-serve cold-smoked salmon combined with creamy Boursin cheese creates a balance of tangy, savory, and silky textures on crisp baguette rounds. It’s an elegant appetizer for dinner parties, brunches, or holiday gatherings.
Smoked salmon starters are always crowd-pleasers. Cold-smoked salmon works particularly well here for a clean presentation, though hot-smoked salmon can be used if preferred.
How to Make It
This recipe uses six main ingredients and can be prepared in about 25 minutes. The crostini look impressive but require minimal effort.
To save time on the day of your event, toast the baguette slices ahead of time and mix the Boursin and sour cream in advance. Store the spread in the refrigerator and keep the toasted rounds in an airtight container at room temperature until assembly. Assemble the canapés shortly before serving to keep the crostini crisp.
Below is an overview of the ingredients and steps. Exact ingredient amounts are included in the recipe card.
Ingredients Overview
- Baguette
- Olive oil
- Smoked salmon — cold-smoked for the best look, or hot-smoked if you prefer
- Boursin cheese — Garlic & Fine Herbs recommended; herbed cream cheese is a suitable substitute
- Sour cream — full-fat gives the best texture
- Smoked pepper — optional, can be replaced with regular black pepper
- Fresh chives or dill for garnish
Steps Overview
- Slice the baguette into 1/4-inch rounds and arrange in a single layer on a rimmed baking sheet. Brush the tops lightly with olive oil. Toast under a preheated broiler until crisp and lightly golden, about 2 minutes. For extra crunch, flip the slices, brush with oil, and broil an additional minute or two.
- Make the creamy spread by whisking Boursin cheese with sour cream until smooth and spreadable.
- When ready to serve, spread a dollop of the Boursin mixture on each crostini and top with a slice of smoked salmon.
- Finish with a light sprinkle of smoked or black pepper and a few chive blades or a small dill sprig. Serve immediately.
Serving Suggestions
These crostini are ideal for parties and seasonal gatherings. Because the cheese adds moisture, assemble just before serving so the baguette stays crisp. Pair the canapés with a cheese-and-fruit board, crackers, or a bowl of savory nuts for a fuller spread.
They make a wonderful first course or hors d’oeuvre; guests tend to go back for seconds.
Enjoy!
More Easy Appetizers
- Strawberry Goat Cheese Crostini
- Pear and Brie Crostini
- Maple Spiced Walnuts
- Curried Cashews
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Smoked Salmon and Boursin Crostini
Ingredients
- 24 slices baguette (about ½ baguette, ¼-inch rounds)
- 2 Tablespoons olive oil
- 115 grams smoked salmon
- 7 Tablespoons Boursin cheese (Garlic & Fine Herbs)
- 7 Tablespoons sour cream (full-fat recommended)
- ½ teaspoon smoked pepper (or regular black pepper)
- A few sprigs fresh chives or dill (optional)
Instructions
- Place a rack about 6 inches from the broiler and preheat the broiler on high.
- Arrange baguette slices on a baking sheet and brush the tops lightly with olive oil.
- Broil until the tops are lightly golden and crisp, about 2 minutes. For extra crispness, flip, oil, and broil an additional 1–2 minutes.
- Whisk the Boursin cheese with sour cream until smooth and lump-free.
- Spread the creamy mixture on each crostini, top with smoked salmon, and season with a pinch of pepper.
- Garnish with chives or dill and serve immediately.
Notes
The Boursin adds moisture that will soften the crostini over time, so serving soon after assembly keeps them crisp.
Nutrition
Calories: 247 kcal · Carbs: 31 g · Protein: 9 g · Fat: 9 g · Saturated Fat: 4 g · Sodium: 526 mg
This post was originally published in January 2015 and has been updated.