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Smoked Salmon Crostini with Egg-Cheddar Mousse

Delightful crostini topped with creamy egg-cheddar mousse and rich smoked salmon, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Brunch
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 2 tablespoons olive oil Opt for extra virgin for the best flavor.
  • 1 loaf baguette Fresh baguette elevates the dish; look for a crusty one at your local bakery.
For the Egg-Cheddar Mousse
  • 4 large eggs Use organic or free-range eggs for the best taste.
  • 4 ounces cream cheese Let it come to room temperature for easy blending.
  • 4 ounces sharp cheddar cheese Aged cheddar adds a delightful depth of flavor.
  • 2 tablespoons mayonnaise You can substitute with Greek yogurt for a lighter option.
  • 1 teaspoon lemon juice Freshly squeezed is best.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground offers the best flavor.
Topping
  • 4 ounces smoked salmon Look for wild-caught, if possible; it tastes incredible.
  • 1 tablespoon chopped fresh dill An elegant touch of herbaceous flavor.
  • 1 tablespoon chopped chives Adds freshness and a hint of oniony flavor.

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.
  3. Arrange the slices on your baking sheet and bake for 8–10 minutes, or until golden brown. Remove and cool.
  4. Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes.
  5. Transfer eggs to an ice bath to cool, peel them, and quarter them.
Making the Mousse
  1. In a blender, combine egg quarters, cream cheese, cheddar cheese, mayonnaise, lemon juice, salt, and pepper, and blend until smooth.
Assembly
  1. Fill a piping bag with the mousse, pipe onto crostini, top with smoked salmon, and sprinkle with dill and chives.

Notes

Ensure your eggs are not overcooked for perfectly creamy mousse. Best enjoyed fresh, but leftovers can be stored for 1 day.