Oxbow Farm & Conservation Center

Smoked salmon crostini (200x300)

Smoked Salmon Crostini

This is a variation of one of my go-to appetizers.  A few ingredients, super easy to prepare and loved by most everyone, it’s pretty perfect.  Although I call it an appetizer I’ve been known to make it my entire meal on more than one occasion!

This recipe was submitted by Culinary Fool in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.


  • Rustic baguette, sliced thinly on the diagonal, lightly toasted
  • Homemade or purchased ricotta (or subsitiute cream cheese)
  • Fresh dill, chopped
  • Green onions, thinly sliced
  • Capers, drained
  • Smoked salmon, I like the lox style salmon for this but any smoked salmon or trout is good
  • Additional dill for garnish

  • Make sure the ricotta is well-drained.

    Mix the ricotta with the dill, green onion and capers.  Spread the cheese on the baguette slices; top with a slice or two of smoked salmon; garnish with a little bit of dill.  Eat and enjoy!