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Smoked Salmon Crostini with Egg-Cheddar Mousse

A delightful appetizer featuring crispy baguette topped with creamy egg-cheddar mousse and luscious smoked salmon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 crostini
Course: Appetizer, Brunch
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 loaf baguette Opt for a fresh, crusty baguette for ideal texture.
  • 2 tablespoons olive oil Extra virgin for richness.
For the Egg-Cheddar Mousse
  • 4 large eggs Extra-large will add creaminess.
  • 4 ounces cream cheese Softened, go for high-quality brands.
  • 4 ounces sharp cheddar cheese For the best flavor, use aged cheddar.
  • 2 tablespoons mayonnaise For creaminess, homemade or a light version works well.
  • 1 teaspoon lemon juice Freshly squeezed to brighten the flavors.
  • 1/2 teaspoon salt Adjust as desired.
  • 1/4 teaspoon black pepper Freshly ground for the best taste.
  • 4 ounces smoked salmon Look for wild-caught varieties for enhanced flavor.
  • 1 tablespoon chopped fresh dill Adds a refreshing, herbal note.
  • 1 tablespoon chopped chives For a mild onion flavor and color.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the baguette into 1/2-inch rounds. Brush both sides lightly with olive oil, then arrange them in a single layer on the baking sheet.
  3. Bake the baguette slices for 8–10 minutes, or until they are golden and crisp.
  4. Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then boil for 10 minutes.
  5. Transfer the eggs to an ice bath right after boiling to halt the cooking process. Let them cool, peel, and quarter.
  6. In a blender or food processor, combine the peeled eggs, cream cheese, cheddar cheese, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
Assembly
  1. Spoon the egg-cheddar mousse into a piping bag fitted with a star or round tip. Pipe or spread the mousse onto each cooled crostini, draping a piece of smoked salmon on top.
  2. Finish with a sprinkle of fresh dill and chives.
Serving
  1. Arrange the beautifully assembled crostini on a platter, and serve.

Notes

These crostini are best enjoyed fresh. The mousse can be refrigerated for up to 2 days. Hard-boil the eggs a day in advance for easy assembly.