If you're looking for a sophisticated yet simple appetizer, these smoked salmon crostini with asparagus are a great choice.
I use Melba Canapé Crackers as a shortcut instead of slicing and toasting a baguette. It saves time and still looks elegant.
I love a good appetizer, and these smoked salmon crostini are one of my favourites.
The combination of crisp toast, velvety whipped cream cheese, savoury smoked salmon, and tender asparagus makes for a delicious bite-sized treat.
Don’t be fooled by their fancy appearance — they’re surprisingly easy to assemble.
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Why This Recipe Works
- Elegant with minimal effort: Looks impressive, but takes just minutes to assemble.
- No toasting required: Using Melba toast or mini toasts skips the step of slicing and baking a baguette.
- Balanced textures and flavours: Creamy cheese, crisp asparagus, and tender smoked salmon create a satisfying bite.
- Easy to customize: Swap the base, spread, or toppings to suit your preferences or dietary needs.
- Perfect for make-ahead prep: The spread and asparagus can be prepared in advance to save time on party day.
What is Crostini?
Crostini (Italian for “little toasts”) are small slices of toasted bread topped with ingredients such as cheese, spreads, or cured meats. I love putting asparagus on toast, and these are just a mini version.
They’re perfect for entertaining because they’re easy to eat one-handed and pair well with drinks (like my sparkling cranberry punch).
These smoked salmon crostini are a twist on the classic, made even simpler with store-bought mini toasts.
Ingredients and Substitutions
- Whipped Cream Cheese: Pre-whipped cream cheese spreads easily and feels light. If using block cream cheese, bring it to room temperature first.
- Capers: These briny, pickled buds add depth. You can omit them if you prefer a milder flavour.
- Fresh Dill: Use dried dill if needed (about ⅓ the amount).
- Smoked Salmon: Cold-smoked salmon works best. Nova salmon, lox, or gravlax are fine too — just avoid hot-smoked (kippered) salmon. If you want to learn more about the differences, check out my post on types of cured salmon.
- Melba Canapé Crackers (or Paris-Toast Mini Toasts): These save time and offer a perfect crunch. You can also toast slices of baguette or rye rounds, or use cucumber slices for a lower-carb option.
See the recipe card for the complete ingredient list and recipe instructions.
Recipe Variations
Like most canapé or crostini recipes, this one is easy to modify to suit your preferences. Here are some variations that you can try.
The Base:
While I love the convenience of Melba toast, you can use:
- Toasted baguette slices
- Rye or pumpernickel bread (cut into circles)
- Puff pastry rounds
- Cucumber slices (for a low-carb version)
Feel free to experiment with different bases and find the perfect option to complement your toppings.
*Making crostinis out of baguettes works well. I used baguettes as the base of these roasted tomato crostinis, and they turned out great!
The Spread:
I enjoy the combination of cream cheese, capers, dill and lemon in the spread, but you can customize it to suit your preferences. Here are some ideas:
- Add finely diced red onion for a pop of flavour
- Try crème fraîche instead of cream cheese
- Use flavoured cream cheese like herb & garlic
The Toppings:
Although the toppings for this appetizer are relatively straightforward, there are still some ways that you can mix things up.
- Pan-fry the asparagus for added crispiness
- Skip the asparagus for a classic smoked salmon crostini
- Use cooked shrimp if salmon isn’t your thing
The Garnish:
While the garnish might seem like a fussy extra step, it can do a lot to elevate the look of your canapé and provide an additional layer of flavour.
- Sprinkle with extra lemon zest or dill
- Swap dill for fennel fronds
Making the Canapé Spread
This cream cheese spread holds everything together and adds loads of flavour. I use whipped cream cheese for a softer, more luxurious texture.
You can usually find whipped cream cheese in the dairy section of your grocery store.
If you can't find it or would rather use a brick of cream cheese that you already have at home, you can make your own whipped cream cheese by beating it with some cream.
That being said, if you'd still rather use regular cream cheese, you can. Let it come up to room temperature first, so it's easier to work with.
💡 Tip: Make the spread a day ahead and store it in the fridge until ready to assemble.
Food Safety
Smoked salmon can spoil very quickly!
- Always defrost smoked salmon in the fridge, never on the counter.
- Only defrost what you plan to use, and store unused portions in the fridge.
- Cured fish, like smoked salmon, may not be safe for pregnant individuals.
Frequently Asked Questions
Yes, lox or gravlax both work well. Just avoid hot-smoked salmon, which is too firm for crostini.
You can prep the components the day before — blanch the asparagus and mix the cream cheese spread — but assemble the crostini just before serving to avoid sogginess.
I don’t recommend freezing fully assembled crostini, but you can freeze the cracker + spread portion. Add the salmon and asparagus just before serving.
These smoked salmon crostini look beautiful on a cheese board, platter, or wooden tray. They pair nicely with sparkling wine or a festive mocktail.
Recipe
Smoked Salmon Crostini with Asparagus
Ingredients
- 10 spears asparagus
- 2 teaspoon olive oil
- salt and pepper, to taste
- 1 cup plain whipped cream cheese
- 2 tablespoons capers, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1 teaspoon lemon zest, grated (plus extra for garnish)
- ¼ teaspoon black pepper
- 6 ounces smoked salmon, cut into 1.5 inch strips (cold-smoked)
- 1 package Melba Canapé crackers, or Paris-Toast Mini Toasts
Equipment
- Glass Bowl
- Large Saucepan
- Serving Tray
Method
- Fill a large saucepan with water, add 1 teaspoon of salt, and place over medium-high heat. Bring to a boil.
- Meanwhile, snap hard ends off of asparagus and discard. Cut remaining portions of stems into 1.5 inch pieces.
- Add ice to a large bowl of cold water, and place it next to your stove. You will need this to blanch the asparagus.
- Add the asparagus to the boiling water. Cook for 2-3 minutes, or until bright green and tender. Then use a slotted spoon to move the asparagus out of the boiling water and into the ice water.
- Allow asparagus to cool down, then drain thoroughly. Dry the asparagus pieces on a towel, then toss in a bowl with olive oil, salt and pepper. Set aside.
- In a bowl, combine the cream cheese, capers, lemon juice, chopped dill, lemon zest and black pepper. Spread the cream cheese mixture on each toast. Top each toast with a piece of dill (optional).
- Wrap a piece of smoked salmon around each piece of asparagus. Place a salmon/asparagus bundle on top of each toast, and garnish with extra lemon zest, black pepper and/or fresh dill fronds. Serve immediately.
Nutrition (per serving)
Notes
Tried this recipe?
Let me know how it was!This post was originally published on April 02, 2015. Since then, it has been updated and republished with new photos, an updated recipe, and a new FAQ section.
Ashley | The Recipe Rebel says
These are gorgeous! I'm on mat leave from teaching now, so I can kind of understand where you're coming from. Though I do have two other runny noses to wipe when I'm at home!
Shareba Abdul says
Thanks Ashley! It's crazy how attached you can get to the kids. I mean there were days when they drove me up the wall, but I still miss seeing them learn and explore. Especially the little ones!
sue|theviewfromgreatisland says
These are stunning --- perfect for a wedding shower!
Shareba Abdul says
Thanks Sue!
suki says
That looks 🙂 lovely shareba! 🙂 great recipe!!! and also beautiful pictures
Shareba Abdul says
Thanks Suki!!
Michelle says
Oh yes! I love this gorgeous combination of flavours. I actually have some homemade lox and this is the perfect recipe to use it up. Spring produce is the best!
Shareba Abdul says
Ooh yeah that would be really good here too! Mmm, lox... lol
Melissa says
These are so pretty - they just make me think spring immediately. Perfect for an Easter appy. Sorry you'll miss out on the Easter egg hunt this year 🙁 But you took an awesome leap this year and that's something to celebrate 🙂
Shareba Abdul says
I thought they turned out pretty spring-y too 😛 Thanks for your support Melissa, it really helps me feel better about my decision!
Kim Osborne says
I agree - those at absolutely lovely! This year we are celebrating Easter with two family dinners. I'm baking cakes and making quiche for both, so it's a busy kitchen around here today. Enjoy your weekend and Happy Easter!
Shareba Abdul says
Thanks Kim! That sounds like a fun way to celebrate! I haven't tried making quiche before, do you have a recipe on your blog?
Kim Osborne says
Actually we don't! Maybe it's a good opportunity. But if you left out the quinoa and poured it in a pie shell then this would be a good recipe: https://www.ourfreshkitchen.com/meals/breakfast/quinoa-egg-muffins/. You can also use a square baking dish for a GF/crust less quiche.
Jennifer Andrews says
What a gorgeous appetizer! I love the combination of salmon and asparagus. Perfect for spring.
Shareba Abdul says
Thanks Jennifer! I'm going to make these again when Ontario asparagus comes into season next month 🙂