These smoked salmon tartines are perfect for breakfast, brunch or as an elegant appetizer. Crisp baguette slices, a bright green goddess goat cheese, smoky salmon and tangy pickled onions come together for a simple yet impressive bite.
Ready for a seriously delicious, toasty treat?
This golden crostini is layered with an herb-forward goat cheese spiked with garlic, then topped with a silky slice of smoked salmon.
It’s satisfying, full of flavor and works beautifully as a small brunch plate or appetizer.
This recipe gives me all the spring vibes. I love it for breakfast, lunch or as a dinner starter—I’ve even been spreading the goat cheese on regular toast because it’s that good.
Smoked salmon is one of those ingredients I tend to reserve for special occasions, but it deserves to be enjoyed more often. It’s versatile, luxurious, and incredibly satisfying—perfect any time of day.
This version is my favorite. It starts with a baguette — sliced, drizzled with olive oil, and dusted lightly with salt and garlic powder before baking until golden and crisp. Then comes the star: the green goddess goat cheese.
Green goddess goat cheese
This spread is phenomenal. I adapted my green goddess dressing into a creamy goat cheese spread that’s garlicky, herbaceous and tangy. It can be made ahead and keeps well in the fridge for a few days. Use it as a spread, dip or sandwich component—once you try it you’ll want to add it to everything.
If you keep sauces and spreads in the fridge to elevate quick meals, this goat cheese is a great addition. It brings brightness and depth to leftovers, sandwiches and simple snacks.
Top each crostini with a perfect slice of smoked salmon, finish with fresh herbs like chives, dill or parsley, and a few quick pickled onions for acidity and crunch. The contrast of rich, creamy, smoky and bright is what makes these tartines irresistible.
This combination is one I’ll always come back to—simple, elegant and perfect on toast.
Smoked Salmon Tartines
Smoked Salmon Tartines with Green Goddess Goat Cheese
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Ingredients
- 1 baguette, sliced into ½ inch slices (about 8–10 slices)
- olive oil, for drizzling
- kosher salt and pepper
- garlic powder for sprinkling
- 11 ounces goat cheese, softened
- ½ teaspoon fresh lemon zest
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill, plus extra for garnish
- 1 tablespoon snipped chives, plus extra for garnish
- 1 tablespoon freshly squeezed lemon juice
- 4 ounces smoked salmon
- pickled onions, for topping
Instructions
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Preheat the oven to 400°F. Slice the baguette into ½-inch slices and arrange them on a baking sheet. Drizzle with olive oil and season with salt and a light sprinkle of garlic powder. Bake 8–10 minutes, until golden and crisp.
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While the bread bakes, prepare the goat cheese spread. In a food processor combine goat cheese, lemon zest, minced garlic, parsley, basil, dill, chives, lemon juice and a generous pinch of salt and pepper. Blend until smooth, scraping down the sides as needed. The spread can be stored in the fridge for several days.
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When the crostini are ready, spread each slice with the green goddess goat cheese, top with smoked salmon, sprinkle with extra fresh herbs and cracked black pepper, and finish with pickled onions. Serve immediately.
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Plus, isn’t it so pretty?