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Bruschetta Crostini with Smoked Kipper Cream Cheese

This crowd-pleasing Bruschetta Crostini changes things up with a smear of Smoked Kipper Cream Cheese. They're perfect for summer entertaining!


  • 1 fresh baguette, cut into 1/2-inch thick slices
  • 1 cup soft cream cheese
  • 3.25 oz can of kipper snacks
  • 4 plump Roma tomatoes, diced, You can substitute with 1 pint of grape/cherry tomatoes; simply slice them in half.
  • 2 cloves of garlic, minced
  • 1/3 cup chiffonade or roughly chopped basil, plus more for garnish
  • 2 TBSP extra virgin olive oil
  • Kosher salt and cracked black pepper, to taste


  • Pre-heat oven to 375° F. Slice the baguette and place the slices onto a baking sheet. Bake them for about 5-7 minutes, or until just lightly toasted. (You want a nice crisp, but you don't want them to be too hard.) When done, set aside.
  • Place the cream cheese in a bowl, then add the kipper snacks. You can drain the oil or add it to the cream cheese mixture depending on how strong of a smokey, fishy flavor you want. With a fork, mix and mash the kipper snacks into the cream cheese, breaking the fillets apart, and creating a cohesive mixture. Set aside. (If you're making this in advance, wrap the bowl in plastic wrap and place it in the fridge.)
  • In a large bowl, add the chopped tomatoes, garlic, basil, olive oil, a pinch of salt and a few cracks of pepper, to taste. Gently toss the mixture to coat and set aside. (Again, if you're making this in advance, wrap the bowl in plastic and place it in the fridge.)
  • Smear about 2 teaspoons worth (give or take) of the cream cheese mixture over each baguette slice, then top each slice with a tablespoon of the bruschetta mixture.
  • Garnish the finished crostini with more fresh basil and serve.