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Smoked Salmon and Caviar Toasts

Baguette slices are toasted to perfection then topped with cream cheese, thin slices of smoked salmon and a dollop of caviar for an elegant an10d delicious appetizer that will wow even the most sophisticated crowd.
Course Appetizer, Brunch
Cuisine Jewish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 crostini


  • 1 baguette sliced into rounds
  • 2 tbsp. unsalted butter
  • 1 8 oz. container whipped cream cheese
  • 2 4 oz. package smoked salmon
  • 100 grams good caviar (about 4 ounces)
  • 2 tbsp. dill for garnish


  1. Preheat oven to 400 degrees.
  2. Melt the butter in microwave and brush the baguette slices one one side with the melted butter. Arrange baguette slices on baking sheet and bake for 10 minutes until golden brown.
  3. Let baguette slices cool completely to room temperature. They can even be cooled and used later in the day to complete the recipe. Just keep them in a plastic storage bag or airtight container.
  4. When cooled, (they must be completely cooled or the rest of the recipe will not work), spread about one-two teaspoons of cream cheese on each round.
  5. On top of the cream cheese, add a heaping teaspoon of caviar to half of the baguettes and top the others with a piece of smoked salmon (I like to roll or curl up the salmon so it looks pretty on the cream cheese). Add a few tiny dots of caviar next to the salmon (see photo) for a nice decorative touch. Add a tiny sprig of dill if desired for garnish.
  6. For an extra special finish, arrange baguettes on a silver platter and serve with flutes of champagne. Voila! Instant Russian Tea Room!