Smoked Salmon with Lemon Pesto Crostini

This Smoked Salmon with Lemon Pesto Crostini is an easy peasy appetizer that everyone will love!

If you’ve been following the blog, then you know how much I love Smoked Salmon. Maybe it’s my Norwegian heritage. I could eat Smoked Salmon every day of the week and never get sick of it. 🙂

A lot of my recipe creations come from scrounging through the fridge and looking to see what leftovers or produce I need to use up.

I had just made a batch of my Lemon Pesto Penne with Crispy Prosciutto and Asparagus the other night and had some leftover Lemon Pesto.

So I decided to cut up a gluten free baguette and make Crostini out of it. Topped each slice with Lemon Pesto, Smoked Salmon and BOOM… a taste explosion was created!

I hope you guys love these Smoked Salmon with Lemon Pesto Crostini as much as we did! They’re:

• Super easy to make
• A crowd favorite
• Savory
• Vibrant
• and Totally Satisfying

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Smoked Salmon with Lemon Pesto Crostini

Print Recipe

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 8-10 1x
• Category: Appetizer
• Cuisine: Seafood, Gluten free

Ingredients

Scale 1x2x3x

• 4 – 6 oz Smoked Salmon
• 1 Baguette (I used Schar gluten free brand)
• 2 cups Flat Italian Parsley
• 1/4 cup Cashews
• 1/2 cup shredded Parmesan
• 1 clove Garlic
• 1/2 tsp Sea Salt
• 2 Tbs fresh Lemon Juice
• 1/4 cup EVOO

Instructions

1. Preheat oven to 400 degrees
2. Slice Baguette into 1 inch thick pieces and place on a baking sheet
3. Bake 4 minutes each side or until toasted on each side
4. Set aside and let cool
5. Add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and EVOO to a food processor and blend until smooth
6. Spread Pesto over each Crostini
7. Top with slices of Smoked Salmon
8. Serve and enjoy!
9. Note: If you have leftover Pesto, you can store in an air tight container in the fridge up to 5 days. You can use this in pastas, on sandwiches, etc.