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Labneh Crostinis with cucumber ribbons and smoked salmon

Preparation: 15 minutes.
Cook time: 2 minutes.
Servings: 12 servings


For the Crostinis

1 baguette, sliced diagonally about 1 cm (1/3 inch) thick

30 ml (2 tbsp) olive oil

For the Labneh

125 g (1/2 cup) labneh, sour cream, or crème fraîche

7.5 ml (1/2 tbsp) lemon juice

4 sprigs of chives, finely chopped

1.25 ml (1/4 tsp) fine salt

Freshly ground pepper

For the Smoked Salmon and Cucumbers

130 g (1/4 lb) smoked salmon slices

2 organic Gen V mini cucumbers, sliced into ribbons using a vegetable peeler

Sprigs of dill and finely chopped chives for garnish

Lemon wedges for serving


This delicious recipe, perfect for holiday appetizers, is a creation by Christelle Tanielian !


  1. Place the baguette slices on a baking sheet. Brush with olive oil.
  2. Broil in a preheated oven for about 2 minutes, carefully watching and flipping the crostinis halfway through, or until they are golden and crispy.
    You can prepare the crostinis in advance. Let them cool and store them in an airtight container. They will keep for up to 2 days at room temperature.


  1. In a bowl, mix the labneh, sour cream or crème fraîche, lemon juice, and chives. Season with salt and pepper. Taste and adjust the seasoning if necessary. 
  2. Spread the labneh mixture on the cooled crostinis.

Smoked Salmon and Cucumbers

  1. Top each crostini with a piece of smoked salmon and a ribbon of cucumber.
  2. Sprinkle with dill and chives. Lightly pepper. Serve with lemon wedges.

Products used