Smoked Salmon and Goat Cheese Toasts

AppetizerMake-aheadGoat CheeseSmoked Salmon

Salmon toasts recipe with smoked salmon slices over herbed goat cheese on toasted crostini bread rounds. An easy, crowd pleasing appetizer.

Photography Credit: Elise Bauer

These smoked salmon goat cheese toasts are among my favorite appetizers to prepare as they are so easy to put together, and taste fabulous. Always a huge hit with guests. One ingredient that makes a difference is the sliver of lemon peel on each piece of salmon. It’s that added zing from the lemon peel that perks up and completes each bite.

Smoked Salmon and Goat Cheese Toasts Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Makes about 40 pieces.

If you have access to goat cheese that is packaged already mixed with herbs, you can use that instead of the plain goat cheese and herbs called for here.


  • 8 oz soft fresh goat cheese
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • 2 teaspoons of grated lemon peel
  • 1/2 teaspoon coarsely ground black pepper
  • 2 1/2 Tablespoons olive oil
  • 30 thin slices French-bread baguette
  • 12 oz thinly sliced smoked salmon
  • Thinly peeled lemon peel strips from one lemon, cut into tiny slivers*

*Use a sharp vegetable peeler to peel wide strips from a lemon. Probably the peel from just half of one lemon will do. Take a metal spoon and scoop out and discard any white pith that is under the peels you've removed. The pith is bitter. Then slice the peel into tiny slivers. If you do this part in advance, cover with plastic wrap so the strips do not dry out before you put them on the salmon.


1 Preheat oven to 350°F. Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.)

2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.)

3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

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Showing 4 of 8 Comments / Reviews

  • Laura

    Hi Elise!
    These were great–but then again, any recipe that contains goat cheese is great!! I actually used your recipe as “guide”. I didn’t make my own herbed Goat Cheese, I bought the herbed goat cheese from WF. (i love their cheese section!). I then added capers to it!! I love your addition of the lemon. I have made these in the past and have never added the lemon on top, I liked that a lot!

  • Debbie

    Great recipe!! Made a few minor revisions based on what was available at the store. Bought an Asiago cheese baguette and then used goat cheese with lemon essence. Also topped the salmon with a little diced red onion and fresh dill. Could have made a meal out of it alone!!

  • Lee

    I’ve done something like this for years. However, I forgo the toast (so crumby!) and pipe goat cheese that I’ve mixed with lemon thyme, tarragon or dill (or whatever other herbs I have handy), shallots and black pepper directly onto the salmon slices. Then I roll up the salmon, cut it into about 3/4 inch slices and top each slice with a curl of lemon zest. Very pretty and very yummy. Even better, no crumbs all over your work surface!

  • Frantzie

    Sounds/looks wonderful. Also like Lee’s method of making rolls.

    Scatter the very thinly-sliced lemon peel on a plate or on the cutting board and leave it out for an hour or so. It will form a curlicue, which is very pretty. Longer than an hour, and it would probably get too dry to be chewed satisfactorily. I do this as decoration for lemon tartlets and for steamed asparagus.

    Thanks for your blog – have been lurking for several months and have tried several of your recipes – wonderful results!

  • Sonia

    I made these for our Christmas Eve “Tapas” meal….they were delicious. For the bread I used thinly sliced and toasted sourdough baguettes. I had all the ingredients handy and didn’t have to buy anything….herbed goat cheese and a small package of paper thin smoked salmon in the refrigerator. Instead of lemon peel I used the thin peel of a lime from a tree in our yard…These limes turn orange when ripe and have a sour orange taste, but are halfway between the size of a sour orange and a calamandin.
    So easy and delicious….The addition of the bit of peel makes a big difference!

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Smoked Salmon and Goat Cheese Toasts