1. Prepare the Crostini Base: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil on both sides. Bake 8–10 minutes, flipping halfway, until golden and crisp. Cool completely.
2. Make the Cream Cheese Spread: In a bowl, mix softened cream cheese, lemon juice, zest, capers, dill, salt, and pepper until smooth.
3. Assemble: Spread the cream cheese mixture onto cooled baguette slices. Top each with a folded slice of smoked salmon.
4. Garnish: Add red onion, microgreens, or extra dill. Serve immediately or refrigerate up to 1 hour.

Tips for Success:

• Toast bread a day ahead for easier party prep.
• Mix cream cheese spread in advance.
• Assemble just before serving to keep crostini crisp.
• Pat salmon dry to avoid sogginess.

Variations:

• Cured Salmon Crostini: Use lox or gravlax.
• Truffle Crostini: Add a few drops of truffle oil.
• Spicy: Mix in horseradish or wasabi.
• Sweet & Savory: Add a dot of honey + fig.
• Herb Lover: Add chives, parsley, or tarragon.

Storage:

• Unassembled: Store bread, spread, salmon separately (2–3 days).
• Assembled: Best within 1 hour.
• No freezing: Texture will not hold.

FAQs:

• Use any bread like rye or sourdough.
• Use flavored cream cheese for variation.
• Assemble close to serving time for crispness.
• Gluten-free bread works well.