Easy & Delicious Smoked Salmon Appetizer
This isn’t your average salmon appetizer. These little crostini pack a serious punch of flavor and elegance—perfect for holiday gatherings, brunch with friends, or whenever you’re feeling just a little bit fancy.
First, toasted baguette slices are rubbed with fresh garlic while still warm. Then the most difficult part of the whole recipe begins… layering! You layer the crostini with creamy avocado, wild smoked salmon, and delicate marinated red onions. A generous drizzle of Primo’s Olio Nuovo Favolosa—our freshest, boldest extra virgin olive oil—ties it all together with its peppery finish and rich depth.
There’s something magical about the way the briny salmon, buttery avocado, and zesty lemon-marinated onions play together. It’s sophisticated, but totally doable—even if your idea of dinner is usually a cheese stick and crackers (no judgment). These salmon appetizers are bite-sized bursts of joy and a guaranteed showstopper on any table.
Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa
Ingredients
- 1 pc fresh, sweet baguette sliced in to ½″ slices on the diagonal
- ½ oz thinly sliced wild smoked salmon
- 3 pcs ripe avocados sliced thin
- 1 pc small red onion sliced very thin
- 1 pc large garlic cloves cut in half
- 2 tbsp fresh squeezed lemon juice
- ⅓ cup + 2 tbsp Primo Olio Nuovo Favolosa Extra Virgin Olive Oil
- pinch of sea salt, fresh ground pepper
- ¼ cup flat leaf parsley coarsely chopped
Instructions
- Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
- Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
- While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
- Serve immediately
