Savor easy smoked salmon bruschetta topped with cream cheese. Perfect for quick snacks or elegant appetizers that impress your guests! 155 chars

Scale

1 French baguette, sliced into 1/2-inch pieces (about 12–15 slices)

8 oz cream cheese, softened

8 oz smoked salmon, thinly sliced

1 tablespoon capers, rinsed and drained

1/4 cup fresh dill or chives, chopped

Zest of 1 lemon

Salt and pepper, to taste

Extra virgin olive oil, for drizzling (optional)

Preheat the oven to 400°F (200°C).

Arrange the baguette slices on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt.

Toast the bread in the oven for 5-7 minutes until golden and crispy.

In a bowl, mix together cream cheese, lemon zest, herbs, salt, and pepper until smooth.

Once the bread is toasted, cool for a minute. Top each slice with cream cheese mixture, smoked salmon, and capers.

For an extra touch, sprinkle herbs and drizzle with olive oil.

Serve immediately while the bread is warm and crispy.

A delightful dish that captures the essence of summer with creamy, smoky, and crunchy smoked salmon bruschetta topped with cream cheese.

Keywords: smoked salmon, bruschetta, cream cheese, appetizer, party food