Maximum Living Smoked Salmon Pesto Crostini with Crème Fraiche and Dill


Maximum Living Smoked Salmon Pesto Crostini with Crème Fraiche and Dill

Print Friendly and PDF

Costco Product Recipe

When these Salmon Pesto Crostini get passed around, you’ll have to convince your guests that you didn’t hire a caterer. They are THAT good! Not to mention fun to make, and will add a degree of elegance to any gathering.


  • 1 Kirkland Signature™ Baguette cut into ½ inch slices (should get ~30).

  • ½ cup Kirkland Signature™ Extra Virgin Olive Oil

  • ¾ cup Kirkland Signature™ Basil Pesto

  • 1 cup Crème Fraiche (to make your own, combine 6 oz of heavy cream and blend with 16 oz of sour cream, chill)

  • 8 oz Kirkland Signature™ Wild Alaska Smoked Salmon

  • 1 cup fresh chopped dill

  • Black Pepper


  1. Preheat oven to 350°F

  2. Brush top and bottom of each baguette slice with olive oil

  3. Arrange baguette slices evenly on a baking rack so that both sides become crisp, put in the oven on middle rack for 7-10 minutes, rotate halfway through if needed until toasted and golden.

  4. Remove crostini from oven, cool for 2 minutes, then brush generously with pesto on the top side.

  5. Place 2 tsp crème fraiche on top of pesto on each crostini slice.

  6. Add 1 turn of black pepper

  7. Roll strips of smoked salmon, turn edges out to make a rosette, trim to about 1” and place the rosette on top of the crème fraiche.

  8. Garnish with fresh chopped dill.

Chef’s Tip:  If the crostinis are not going to be eaten immediately, build the crostini with olive oil and pesto in advance, then add crème fraiche and smoked salmon just before serving.