Smoked Salmon Crostini Bar

Nothing makes my eyes light up at a party like seeing a big spread of appetizers. My absolute favorite kind? The ones that you get to assemble yourself. If your group of friends and family is anything like mine, everybody has different tastes. Some people don’t like onions, others can’t get enough. Somebody hates tomatoes, whereas I’m like give me all the tomatoes. I think we can all agree that lots of options never hurt anybody.

Milk Means More is celebrating holi-dairy party menu ideas this month, and this Smoked Salmon Crostini Bar wants to be a part of your New Year’s Eve celebration. Or your New Year’s Day brunch. Or both. Almost everything you see here just needed a quick slice or chop before placing on the board. The only things that even required any stirring were the special touches I added to the spreads – I stirred some chives into the cream cheese, and some chopped red onion into the sour cream.

Would you believe that I put this huge spread together in less than 15 minutes? Well, you should believe me, because it’s the truth!

Happy New Year, friends!

The dairy products used in this Smoked Salmon Crostini Bar were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.

Smoked Salmon Crostini Bar

Prep Time: 15 minutes

Print Recipe

Ingredients:

• Smoked salmon
• Assorted crackers
• Toasted pumpernickel bread
• Sour cream + chopped red onion
• Whipped cream cheese + chives
• Capers
• Chopped hard boiled eggs
• Chopped red onion
• Chopped tomatoes
• Dill sprigs
• Everything Bagel Seasoning Mix
• Lemon wedges
• Sliced cucumbers
• Sliced radishes

Directions:

1. Assemble everything on a large platter and let guests assemble their own crostini.

Home Chef Tip: Is the flavor of raw red onions too strong for you? Soak chopped onion in ice water for 5 minutes, then drain and serve. The cold water will temper the "bite" of the onion.

Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.