Holiday Crostini with Smoked Salmon, Tomato, Cucumber, and Ham
Three colorful toppings turn one tray of crisp baguette toasts into an easy party appetizer. Pair smoked salmon with cool cucumber and dill, toss juicy tomato with olives, and finish sliced ham with parsley and a little mustard. Toast the bread ahead, then add the toppings shortly before serving so every bite stays crunchy.
Recipe at a glance
- Yield: 24 crostini, 8 of each topping
- Prep time: 25 minutes
- Cook time: 10–14 minutes
- Total time: About 40 minutes
Ingredients
For the toasts
- 1 baguette, about 18 inches long
- 3 tablespoons olive oil
- Pinch of fine salt
Smoked salmon and cucumber topping
- 3 ounces cream cheese, softened
- 1 teaspoon finely grated lemon zest
- 4 ounces smoked salmon, cut into bite-size pieces
- ¼ English cucumber, thinly sliced or shaved into ribbons
- 1 tablespoon chopped fresh dill, plus a few sprigs for garnish
- 1 teaspoon lemon juice
Tomato and olive topping
- 1 medium ripe tomato, seeded and finely diced
- ¼ cup finely chopped pitted olives
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh parsley
- Black pepper, to taste
Herbed ham topping
- 4 ounces thinly sliced cooked ham, cut into small pieces
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Black pepper, to taste
Instructions
- Heat the oven and slice the baguette. Set a rack in the center of the oven and heat it to 375°F. Cut the baguette crosswise into 24 slices about ½ inch thick. Aim for even slices so they toast at the same rate.
- Toast the bread. Arrange the slices in a single layer on a rimmed baking sheet. Brush the tops lightly with olive oil and sprinkle with a pinch of salt. Bake for 10–14 minutes, turning the slices once, until dry and crisp at the edges with light golden color. They should feel firm, not bendy, when lifted. Let cool completely on the pan or a wire rack.
- Mix the salmon topping. Stir the softened cream cheese and lemon zest together until smooth. Fold in the chopped dill. Spread a small amount on 8 cooled toasts, then add smoked salmon and cucumber. Finish with a few drops of lemon juice and dill. Keep the cucumber slices thin so the topping sits neatly on the toast.
- Prepare the tomato topping. Put the diced tomato in a small bowl and drain off any pooled juice. Stir in the chopped olives, olive oil, parsley, and a few grinds of black pepper. Spoon the mixture onto 8 toasts just before serving; draining the tomato helps prevent soggy bread.
- Mix the ham topping. In a separate bowl, stir together the mayonnaise and Dijon. Fold in the ham and parsley, then season with black pepper. Divide among the remaining 8 toasts. Keep the mixture lightly bound rather than heavily sauced.
- Arrange and serve. Place the three varieties on a platter in separate groups, or alternate them for a colorful spread. Assemble close to serving time so the crisp toasts hold their texture.
Tips, serving, and storage
For the crispest base, let the toasts cool fully before storing or topping them. King Arthur’s baguette guidance also emphasizes even slicing and baking bread until crunchy; use the texture cues here to judge your own oven. If the slices brown quickly, check them early, since baguettes vary in size and moisture.
Serve these crostini with a bowl of olives, cut vegetables, or a simple green salad. For an easy variation, swap the dill for chives on the salmon toasts, or use chopped roasted red pepper in place of some of the tomato. Keep substitutions modest so the toppings remain easy to eat in one or two bites.
You can toast the baguette up to a day ahead. Once completely cool, keep the slices in an airtight container at room temperature. Prepare the toppings separately, cover, and refrigerate them; keep smoked salmon and cooked ham chilled until needed. Assemble shortly before serving. Refrigerate leftover toppings promptly, and store any remaining plain toasts separately. Assembled crostini are best eaten the same day, since the toppings soften the bread.
