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smoked salmon crostini with chives
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5 from 1 vote

Salmon and Goat Cheese Crostini

This smoked salmon and goat cheese crostini is a delicious appetizer! The flavors of the goat cheese and salmon pair together nicely topped on the crispy crostini.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Seafood
Cuisine: American
Keyword: appetizer, crostini, goat cheese, smoked salmon
Servings: 4
Calories: 251kcal
Author: Aimee


  • ½ baguette or ciabatta
  • 4 oz. smoked salmon
  • 4 oz. goat cheese you will most likely have a bit left over
  • 2-3 tablespoon olive oil
  • black pepper optional
  • chives optional


  • Remove the goat cheese from the fridge to start warming.
  • Preheat your broiler.
  • Cut the baguette into slices about ¾ inch thick.
  • Spread onto a cooking sheet.
  • With a pastry brush, brush olive oil onto the face-up side of the toast. Make sure to get the edges, as this will prevent over-charring of the edge.
  • Place under the broiler, and watch carefully. Different broilers will cook more quickly. Remove from the broiler when the toast is crisp and dark brown, but not burnt.
  • Immediately spread a little of the goat cheese onto each slice. (The goat cheese will warm up from the hot crostini, and will be easier to spread.) Once you have put goat cheese on all the crostini, go back and spread the goat cheese onto the entire slice.
  • Cut or tear the smoked salmon into pieces that will top the crostini. Place a small piece on top of each slice of crostini.
  • Plate, and then add a sprinkling of fresh black pepper and chopped chives to the top of each crostini, if desired.
  • Serve alone as a snack, or as an appetizer before a meal.


Calories: 251kcal | Carbohydrates: 15g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Calcium: 76mg | Iron: 2mg