This Smoked Salmon and Boursin Crostini has few ingredients, can be assembled in minutes and is sure to impress your guests.
Today I have a very special dinner party to attend, one I was hoping I would be ready for in time, but as luck would have it I have had a very busy week at work and at home. This left me scrambling trying to figure out something special, delicious and yet quick to prepare.
Appetizers made with smoked salmon have always been a favourite with my family and friends and so tonight I take this amazingly delicious yet so simple and quick to make Smoked Salmon and Boursin Crostini. This appetizer is made with 5 ingredients, well, ok 6 if you consider olive oil on the crostini an ingredient!
This Smoked Salmon and Boursin Crostini can be ready in minutes and looks beautiful once assembled. You can toast your slices of baguette ahead of time and let them cool until you are just about ready to party! To assemble you begin by combining the Boursin cheese with sour cream and whisk it vigorously to form this velvety smooth cream that can be easily spread on the crostini. On top of it, goes the smoked salmon which is then sprinkled with a tiny amount of smoked pepper and topped with a spear or two of fresh chives. Et voilà, you’re done! Every bite of this appetizer is scrumptious!
I can’t wait to see what everyone else will be bringing to the biggest party of the year, Fiesta Friday #52. Thank you so much Angie from The Novice Gardener for having hosted so many parties and congratulations for having reached a full year. It certainly takes a lot of dedication to organize such an event every week. I also want to say thank you to all of Angie’s co-hosts who always work so hard to make every one at the party feel welcome.
Smoked Salmon and Boursin Crostini
A delicious appetizer with few ingredients that can be prepared and assembled quickly.
- 24 slices of baguette (that’s about 1/2 baguette sliced into 1/4-inch rounds)
- 2 tbsp. olive oil
- 7 tbsp. Boursin Garlic & Fine Herbs
- 7 tbsp. sour cream I used full fat
- 1/2 tsp. smoked pepper (optional but so good)
- a few sprigs of fresh chives optional
Place a rack 6 inches from the broiler element and heat the broiler on high.
Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.
Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 2 minutes.
Whisk the Boursin cheese with the sour cream until you have a lump free creamy consistency.
Take the crostini and spread the creamy cheese on top. Place the smoked salmon over the cheese spread and sprinkle with a tiny bit of smoked pepper (if you have it).
To finish, garnish with fresh chives.