Smoked Salmon Crostini with Dill and Watercress Pesto
Sometimes simple is best and these Crostini are a perfect example of that. Featuring the classic combination of smoked salmon and cream cheese, they are topped with a vibrant pesto. Fresh dill and peppery watercress combine to create a burst of herby flavour that elevates these Crostini to next level deliciousness.
How long will it take?
20 minutes
What’s the serving size?
Makes approx. 30
What do I need?
- 1 – 2 baguettes
- Olive oil
- 250 g cream cheese, softened
- 1 small lemon, juiced
- 1 clove garlic, minced
- Pinch of salt
- Pinch of freshly ground black pepper
- 250 g cold smoked salmon
- Capers, to garnish
- Watercress, to garnish
For the Pesto
- 1 tbsp pine nuts
- 2 tbsp Parmesan, grated
- 1 clove garlic
- 4 tbsp olive oil
- 85 g watercress
- 15 g dill
- 2 tbsp white wine vinegar
How do I make it?
- Preheat oven to 200C.
- Line a baking tray with baking paper.
- Cut baguette into ½-centimetre thick slices and arrange on baking tray. Lightly brush both sides of baguette pieces with a little olive oil, then bake for 8 minutes flipping halfway until crisp and golden. Remove from oven and set aside to cool completely.
- Meanwhile, make Pesto by adding all ingredients to a food processor and blitzing to a paste. If the pesto is too thick add a little water to loosen. Set aside.
- Make cream cheese topping by adding cream cheese to a bowl with lemon juice, garlic, salt, and pepper. Mix well to combine.
- When the crostini have cooled spread or dollop some cream cheese mixture onto each piece, top with smoked salmon, some pesto, and a caper. Garnish with watercress and serve.
