Adios, Portland! I’ll see you in a month! Today, after struggling to pack for legitimately cold weather (the high in Iceland yesterday was 46. OMG.), I’m off! But first, a ridiculously hot destination: Denver. It’s supposed to be 97 degrees today and I am definitely loaded with sweaters and leggings and NOT summer clothing. So, if you see me sweating bullets in Denver — that’s why. YAAY TRAVEL!
But actually: yaaay travel! I’m psyched! Off to Europe I go!
ALSO PSYCHED FOR THESE UH-MAZING CROSTINI! Fo reals, these are some of the most beautiful things I’ve maybe ever made. And so so so simple. And so so so delish! Auto-correct keeps changing that to relish. These are not relish. They are DE-LISH.
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, duh. Garlic FO LYFE. {side note, I realize I need to tone down my “FO LYFE” usage… but, um, I can’t.} There is something about creamy, tangy, smooth cream cheese with a nice fresh piece of smoked salmon: there’s nothing really to mimic it (and if there is, please tell me now so I can eat it all.the.time.).
These crostini were born from one of those cravings, plus a note on my iPhone that said “salmon + blueberry” — a typical vague note from/to myself that I never remember exactly what I had in mind when I wrote it. This seemed like the perfect moment to get that pair together! I picked up some incredible local blueberries (oooooh yum), toasted some bread slices, mixed cream cheese and green onions together, then added the salmon and drizzled it all with a honey/soy mixture! SO GOOD! SO so good. I literally ate all of them by myself. I regret nothing.
These are so quick to prepare, and definitely have a fake-fancy look (meaning, they look fancy but they aren’t!), so they’re perfect for a last-minute party addition! Of you can just make them for your own lunch and chow down like I did. Yessss!
Have a WONDERFUL weekend! I am planning on posting as usual while I’m gone, but honestly don’t know what my internet situation will be. So, if I’m late/absent, that’s why! Love you all! xo
- 1 baguette, sliced into ½" rounds
- 8 oz. cream cheese, room temperature
- 3 green onions or scallions, finely chopped
- 1 cup blueberries, sliced in half
- 8 oz. cold smoked salmon (or lox)
- 2 Tbsp soy sauce
- 2 Tbsp honey
- Preheat the oven to 350 F. Spread the baguette slices in one layer on a baking sheet and bake for 15-20 minutes, or until crisp and turning golden.
- 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).
- 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.
- Mix together the soy and honey, then drizzle over the finished crostini.
- Refrigerate if not using immediately.
And you are right! You made these smoke salmon blueberry crostini beautifully. Just look at it. It’s perfect in every angle! I love the salmon and oh my goodness, the honey/soy mixture drizzled on top is perfect! Very classy and delicious!
Thanks, Maureen! Enjoy! Xoxo
So pretty!
I am a few days late in posting, but you are coming to Denver? Yes it has been very very hot here. And oddly humid (this is a desert, humidity not allowed!!)
Thanks, Laura! I was in Denver for a few days — and it was HOT!
Hi Mary,
I love your blog and when I saw this recipe, I instantly baked these delicious crostinis. What a great recipe, thank you very much! The flavours go together very well, although the combination sounds strange in the first place. I will serve them for my next garden party, they are perfect for that. Keep up the great work. Love from Germany, Natalie
Hi Natalie! Thanks so much for the lovely comment — I’m glad you enjoyed the crostini! xoxo