Looking for a super simple holiday appetizer that’s sure to please a crowd? Make this gorgeous red and green Christmas Salmon Crostini! It’s a perfect quick and easy appetizer for holiday entertaining.

There’s something about orange and pomegranate that transforms an otherwise normal every day appetizer into something holiday-special. The orange zest here is so good. You can use lemon zest if you prefer but we taste tested both and honestly preferred the orange!

The orange and pomegranate combined with the chive and onion cream cheese and fresh dill honestly makes this seafood starter less fishy so people who don’t like salmon (personally, I can’t relate but I hear this often!) might still like this starter.

I didn’t include measurements here but I used about 1/3 of a baguette, 1/4 of a container of chive and onion cream cheese, less than one pack of lox, a tablespoon or so of pomegranate arils, and a few sprigs of dill. If making this for a crowd, one baguette, one container of cream cheese, and three packs of lox would easily make three dozen crostini.

Christmas Salmon Crostini

Baguette
Chive and onion cream cheese
Lox/smoked salmon
Pomegranate arils
Fresh dill
Orange for zesting

1. Preheat oven to 350 degrees. Cut baguette into thick slices and drizzle with olive oil. Bake for 5 minutes or until toasted to your liking.
2. Smother bread with chive and onion cream cheese, then topped with lox, pomegranate arils, and fresh dill. Grate orange zest right on top and garnish with orange slices and more fresh dill.

Happy holidays,

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