Ingredients:

  • 1 French baguette, sliced into 1/2 inch rounds
  • 2 tbsp extra virgin olive oil
  • 8 oz cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp garlic powder
  • pinch of salt
  • pinch of black pepper
  • 6 oz smoked salmon, torn into ribbons
  • 1 tbsp capers, drained
  • 1 tbsp fresh dill sprigs

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush the tops lightly with olive oil.
  2. Roast for 8–10 minutes until the edges are mahogany-colored and the centers are golden brown. Remove and let cool completely.
  3. In a mixing bowl, combine softened cream cheese, lemon juice, lemon zest, chopped dill, and garlic powder.
  4. Whip the mixture using a spatula or hand mixer until light and airy. Season with a pinch of salt and pepper.
  5. Using an offset spatula, smear a generous but thin layer of the dill cream cheese over each cooled crostini.
  6. Gently fold a ribbon of smoked salmon on top of each slice. Garnish with a single caper and a small sprig of fresh dill.