Smoked Salmon Crostini

This appetizer is a crowd pleaser and easy as 1-2-3.

Tags: Appetizer, Sesame Ginger

Prep Time

10 mins

Cook Time

4 mins

Rest Time


Total Time

14 mins




  • 1/2 lb of thinly sliced Smoked Salmon
  • 1 bottle of Smoky Chipotle Yeshi
  • 24 slices of a gluten free baguette (gluten free is optional)
  • Kosher salt
  • Freshly ground black pepper to taste
  • Zest of 1 lemon (optional)
  • Fresh Dill springs, capers and pickled red onion for garnish
  • Olive oil to toast baguette


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the baguette slices on a baking sheet.  Brush them with olive oil and lightly sprinkle with salt.  Bake for 4 mins, until the edges are brown.  Let them cool down to room temperature.
  3. Spread Yeshi Smoky Chipotle on each crostini.  Drape a piece of smoked salmon on top, give it a light grind of pepper, then sprinkle over a tiny bit of lemon zest, if using, and place a little bit of fresh dill, capers and pickled red onion on each.