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Smoked Salmon Crostini

The intensely rich and smoked salmon flavor is highlighted by the smooth garlic cream and the capers in this flavorful yet simple appetizer.

  • 16-20 crostinis
  • 10 minutes
  • Suggested Pairing: Bold Rosé or sparkling wine


  • 8 oz Sliced Nova Salmon Lox (Superior Foods Featured Item: #68448 – Ducktrap)
  • 2 cups Garlic Cream Spread (Superior Foods Featured Item: #92613 – Superior Select Deli)
  • 1 baguette (Superior Foods Featured Item: #98161 – Boulart)
  • 8 oz capers
  • olive oil
  • 1 – 1 1/2 cups peppadews, chopped (Superior Featured Item: #1785 – Peppadew)
  • green onion, finely chopped


  1. Preheat oven to 350 degrees.  Cut the baguette into 1/4 – 1/2 inch slices (approx. 16-20).  Arrange on baking sheet and drizzle with olive oil.  Bake for 8-10 minutes (or when both sides are toasted), flipping half way through.  Remove from oven and set aside.
  2. Spread around 1 oz of the garlic cream spread on each crostini.
  3. Cut each lox slice in half and then roll each cut into cylinder type shape and place one on top of the garlic cream on each crostini.
  4. Mix the capers and peppadews together. Use a small amount of the liquid from the peppadews to create the relish.  Add a tablespoon of the relish to each crostini.