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smoked salmon creamy

Smoked Salmon Creamy Aioli Crostini

Baguette slices are topped with a cream cheese and aioli spread, then topped with thin slices of cold smoked salmon and dried dill.
Course Appetizer
Keyword aioli, cream cheese, crostini, dill, smoked salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 crostini
Author Lynn / Turnips 2 Tangerines


  • 4 oz. cream cheese, room temperature
  • 4 tablespoons lemon herb aioli sauce Stonewall Kitchen
  • 1 teaspoon dried dill, divided
  • 1 baguette
  • olive oil
  • 3 oz thinly sliced cold smoked salmon Aldi


  • In a small bowl, combine cream cheese, lemon dill aioli sauce and 1/4 teaspoon dried dill. Set aside.
  • Slice baguette on a diagonal into 1/2 inch to 1 inch slices. Brush lightly with olive oil. Place baguette slices on a baking sheet lined with parchment paper. Place under broiler and toast slices slightly.
  • Slice cold smoked salmon slices into 16 pieces about the same length as the baguette. Set aside. 
  • Spread lightly toasted baguette slices with cream cheese/aioli mixture. Place one piece of smoked salmon on top of cream cheese mixture. 
  • Broil (6 inches under broiler coils) for 1 or 2 minutes, watching carefully. Remove from oven, sprinkle with remaining dried dill weed. Serve.