Smoked salmon blueberry crostini

Bring a sophisticated touch to your Fourth of July gathering with these easy-yet-elegant crostini. 

The Kitchen Paper
Try this easy yet upscale crostini for your Fourth of July celebration.

These smoked salmon blueberry crostiniare some of the most beautiful things I’ve maybe ever made. And so so so simple. And so delicious.

Sometimes I get these really intense cravings for smoked salmon and cream cheese. You know what I’m talking about: the lox bagel? Preferably on an everything bagel. There is something about creamy, tangy, smooth cream cheese with a nice fresh piece of smoked salmon.

These crostini were born from one of those cravings. I picked up some incredible local blueberries, toasted some bread slices, mixed cream cheese and green onions together, then added the salmon and drizzled it all with a honey/soy mixture.

These are so quick to prepare, and definitely have a fancy look, so they’re perfect for a last-minute party addition. Or you can just make them for your own lunch and chow down – like I did when I made this batch.

Smoked salmon blueberry crostini

 1 baguette, sliced into 1/2-inch rounds
8 ounces cream cheese, room temperature
3 green onions or scallions, finely chopped
1 cup blueberries, sliced in half
8 ounces cold smoked salmon (or lox)
2 tablespoons soy sauce
2 tablespoons honey

1. Preheat the oven to 350 degrees F. Spread the baguette slices in one layer on a baking sheet and bake for 15-20 minutes, or until crisp and turning golden.

2. While the bread is baking, mix together the cream cheese and green onions (you could even do this in a food processor for a really creamy result).

3. Let the crostini cool for a few minutes before proceeding to spread a generous layer of cream cheese on each round of bread, then topping with blueberries and salmon.

4. Mix together the soy and honey, then drizzle over the finished crostini.

5. Refrigerate if not using immediately.

See related post on The Kitchen Paper: Mini caprese tarts

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