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Sesame Soy Smoked Salmon Crostini

These Sesame Soy Smoked Salmon Crostini are elegant and easy, making them the perfect appetizer for any gathering. 
Course Appetizer, Snack
Cuisine East and Southeast Asian Influence, Pescetarian, Seafood
Prep Time 10 minutes
Total Time 20 minutes
Servings 16
Author Killing Thyme


  • 1 fresh baguette, sliced diagonally into 16 1/2-inch thick slices
  • 2 8 oz packages of Simply Avocado Sea Salt Dip and Spread
  • 1/2 cucumber, thinly sliced
  • 6 oz smoked salmon, thinly sliced to make it easy on yourself, look for already thinly sliced smoked salmon
  • 2 TBSP soy sauce
  • 2 tsp sesame oil
  • black and white sesame seeds, for garnish


  • Preheat oven to 375 degrees F.
  • Carefully slice the baguette diagonally into about 16 1/2-inch thick slices. Place them on a baking sheet and bake for 5-7 minutes, or until slightly toasted. Don't over toast them, or they will become hard.
  • In the meantime, thoroughly mix the soy sauce and sesame oil in a small bowl.
  • Once the baguette slices are toasted, remove from the oven and allow to cool for a minute or two. Once cooled, spread a heaping teaspoon's worth of the avocado dip over each baguette slice. Place a slice of cucumber on each baguette, then fold over a slice of smoked salmon. Generously brush the cucumber and salmon on each baguette with the sesame and soy mix.
  • Garnish with sesame seeds and serve.


You can make these a few hours in advance; keep them in the fridge with foil tented over top.