Chef notes

Looking for an elegant appetizer to serve during the holiday season or even for a springtime brunch? Try these crostini topped with a classic duo of smoked salmon and cream cheese. There’s something magical about the elevated nature and buttery texture of smoked salmon that pairs so well with down-to-earth cream cheese for these hors d'oeuvres. Think of this appetizer as inspiration for endless toast toppings. See how ingredients like fresh, crisp chives pair with salty capers, rich cream cheese and salty smoked salmon in this savory bite — from here, you can create your own delicious combinations that will make you the host of the season.

Another thing to love about this recipe? It’s a make-ahead marvel. Fold the cream cheese, chives, and capers together and store in an airtight container in the refrigerator for a few days, at most. When it comes time for the party to start, quickly assemble the toasts by spreading the cream cheese mixture on crusty crackers and top with delicate slices of smoked salmon.

In this recipe, we called for Melba toast or flatbreads, which are essentially store-bought bite-sized crusty bread. They’re easy to find and generally inexpensive, but you can also make your own appetizer-friendly toasts at home. Slice a crust baguette between ¼- to ½-inch thick, drizzle with olive oil, and toast in a 375 F oven for about 7 minutes. It’s an extra-special touch for an extra-special starter.

Technique Tip: Sprinkle grated lemon zest on top of the toasts to complement the briny flavor of smoked salmon and salty capers.

Swap Option: Use crème fraîche in place of cream cheese; it’s a richer, tangier, more spreadable alternative. However, it’s generally pricier, too. Additionally, you can use fresh dill in place of chives; dill has a light, bright citrusy flavor that always pairs well with fish.