Ingredients:

  • 1 French Baguette (approx. 12 inches), sliced 1/2-inch thick
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp Flaky Sea Salt, plus more for seasoning
  • 8 oz Mascarpone Cheese, room temperature
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Fresh Lemon Zest, finely grated
  • 2 Tbsp Fresh Dill, finely chopped
  • 1/4 tsp Black Pepper, freshly ground
  • 6 oz Quality Smoked Salmon (Lox), thinly sliced
  • 1 Tbsp Capers, drained and rinsed
  • 1/4 small Red Onion, very thinly sliced

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the baguette into consistent 1/2-inch rounds. Arrange the slices on a baking sheet. Lightly brush or drizzle one side of the bread with olive oil and sprinkle lightly with flaky sea salt.
  2. Toast the crostini for 8–10 minutes, or until the edges are light golden brown and the centers are crisp. Remove from oven and let cool completely on a wire rack.
  3. In a medium bowl, combine the room-temperature mascarpone cheese, lemon zest, lemon juice, chopped dill, and black pepper. Mix gently with a spatula until the spread is smooth, ensuring not to overmix.
  4. Once the crostini are completely cooled, spread a generous layer of the lemon-dill mascarpone mixture onto each slice.
  5. Gently fold or loosely roll a piece of smoked salmon onto the spread (approximately 1/2 ounce per crostini).
  6. Top each Smoked Salmon Crostini with a few scattered capers and 1–2 slivers of thinly sliced red onion. Garnish with a small sprig of fresh dill immediately before serving.