Salmon and White Bean Crostini
on Oct 02, 2025
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These Salmon and White Bean Crostini are an easy, elegant apperitzer that come together in minutes with some simply cooked salmon and pantry-friendly ingredients. Creamy white beans and rich salmon are piled onto crunchy crostini, making them perfect for entertaining, light lunches, or holiday bites.
These Salmon and White Bean Crostini hit that magical sweet spot; they’re very easy to make, they look fancy enough for company, and they taste like something from your favorite little wine bar. Creamy white beans meet silky, moist salmon, and the whole thing gets piled onto crisp, golden crostini. It’s an appetizer that checks every box: no-cook, make-ahead friendly, and truly satisfying.
Whether you’re planning a party, a light lunch, or a quick bite with a glass of chilled rosé, this is the kind of recipe that makes you look like a total pro with very little effort. If you’ve got leftover cooked salmon, you’re halfway there!
What's In This Post?
Tips for the Best Salmon Crostini
- Don’t skip the lemon juice – it brightens up the whole bite.
- Add-ons like capers or pickled red onions can elevate the flavors even more.
- Remember that the bread will harden as it cools, so take it out of the oven before it’s too crispy.
Serving Suggestions
- As a party appetizer with sparkling wine
- Light lunch with a green salad
- On the side of scrambled eggs or an omelet for brunch
Ingredients
This Salmon and White Bean Bruschetta is a riff on a very classic Italian bruschetta topping made with white beans and tuna.
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- Salmon – You can use grilled salmon, baked salmon, poached salmon, or pan-seared salmon. Flake the salmon before adding it to the bowl.
- White beans – Cannellini is a good option, but any canned white beans you have in the pantry will work.
- Onion
- Celery – If the leaves on your stalks of celery are tender and fresh, definitely chop those up along with the stalks.
- Parsley – If you want to add a fresh herb in addition to or instead of the parsley, you could sub in basil in the same amount, or try 2 tablespoons minced fresh tarragon or oregano, with or without the parsley.
- Capers
- Fresh lemon juice
- Baguette
How to Make Salmon and White Bean Crostini
- Prep the oven and ingredients: Preheat the oven to 350°F, and line a baking sheet with parchment paper or foil. Chop the onion, celery, and parsley.
- Bake the bread: Brush each slice of bread with olive oil, then sprinkle with salt. Bake for 5 minutes, or until the edges are slightly brown.
- Mix the topping: In a medium bowl place the flaked salmon, white beans, onion, celery, parsley, capers, lemon juice, olive oil and salt and pepper and toss gently to combine well.
- Serve: You can either top the toasted bread with salmon mixture or serve it on the side and let everyone build their own crostini.
Variations and Substitutions
- Add a sprinkle of finely grated lemon zest.
- Use whipped ricotta instead of white beans for a different base.
- Try smoked salmon or smoked trout for a smoky twist.
- If you want to use canned salmon, you can; just make sure it’s a high-quality brand.
- Make it gluten-free with a gluten-free baguette.
- Heap the white beans and salmon onto a pile of lightly dressed greens for a salad.
- For extra flavor, think about running a halved garlic clove over the toasted top of the bread when you take it from the heat, and then pile on this topping.
- Grill the bread instead of baking it.
Kitchen Smarts
If you want to make this for your own lunch, then you can skip turning the small slices of baguette into crostini and just toast up a slice or two of good bread and make yourself an open-faced sandwich! This is more along the lines of a tartine, which is essentially a French open-faced sandwich, meant to be eaten with a knife and fork.
What to Think About When Making Salmon and White Bean Crostini
Yes! Just rinse and drain them well before using.
They’re best fresh, but they’ll hold for about an hour after assembling. Store components separately if prepping ahead.
You can use grilled salmon, baked salmon, poached salmon, or pan-seared salmon.
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Salmon and White Bean Crostini (Easy, Elegant Appetizer)
Ingredients
- 1 baguette (sliced 1/3-inch thick; about 20 slices)
- ¼ cup olive oil
- 1 ½ cups flaked cooked salmon (see Note)
- 1 (15.5-ounce) can white beans (such as cannellini; rinsed and drained)
- ½ cup chopped onion (any kind)
- ½ cup chopped celery (use the tender inner stalks if possible)
- ¼ cup minced fresh parsley
- 2 tablespoons capers (rinsed and drained)
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or aluminum foil.
- Brush each of the crostini slices with the olive oil and place them side by side on the baking sheet.Sprinkle lightly with salt.
- Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.
- In a medium bowl, place the salmon, white beans, onion, celery, parsley, capers, lemon juice, olive oil and salt and pepper and toss gently to combine well.
- Top the toasted bread with the mixture, or serve the salmon mixture in a medium serving bowl with the toasts on the side, and allow everyone to top their own crostini.
