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Snack & Appetizers

Panettone and Salmon Crostini

Panettone and Salmon Crostini are a Christmas appetizer that pairs sweet panettone with smoked salmon and cream cheese.
Recipe Panettone and Salmon Crostini
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 5 minutes
  • Servings for 4 people

Want to amaze your guests with an original smoked salmon appetizer that brings together tradition and creativity? Here is the panettone and salmon crostini recipe: a small masterpiece of flavor, perfect for bringing a touch of elegance to the holiday table. Panettone, the Italian Christmas bread that usually stars in holiday baking, becomes a surprising base for savory crostini, perfect to serve as salmon and panettone finger food at an aperitivo or as a panettone and salmon appetizer at a dinner with friends.

The secret of this dish lies in the harmonious contrast between the sweetness of toasted panettone and the bold note of smoked salmon: a meeting of refined flavors enhanced by the creaminess of the cream cheese, the sharp freshness of the chives and small, bright touches of red currants. You can serve these quick savory crostini for Christmas to open an elegant dinner or as a striking accompaniment to a holiday toast, turning the classic panettone into a savory panettone for appetizers that surprises everyone.

Making these panettone and salmon crostini is very easy and lets you make the most of the flavor and versatility of well-known, well-loved ingredients. If you are wondering how to make panettone crostini that are crisp outside and soft inside, follow our tips and you are sure to win over even the most demanding palates. This easy panettone and smoked salmon recipe is one of the most surprising holiday appetizer ideas, perfect for anyone who loves bringing something different and refined to the table.

If you are looking for more tasty salmon ideas, also try the Salmon Crostini with Ricotta and Avocado Mousse, the Crostini with Salmon and Capers and the Canapés with Salmon Mousse. And for an even more original alternative, discover the Salmon Stuffed Potatoes: perfect recipes for a memorable holiday buffet.

Ingredients for 4 people

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Method

  1. To make the panettone and salmon crostini, start by preheating the oven to 200 °C (400 °F), convection setting. Meanwhile, cut the panettone into slices about 1 cm (1/2 inch) thick. Using a round cutter, cut out discs about 5-6 cm (2 inches) in diameter.
    Making the panettone and salmon crostini
    Making the panettone and salmon crostini, step 2
  2. Transfer your panettone discs to a baking sheet lined with parchment paper and, when the oven is hot, toast them for 5-6 minutes, then take them out of the oven and let them cool.
    Making the panettone and salmon crostini, step 3
    Making the panettone and salmon crostini, step 4
  3. In a bowl, work the cream cheese with the chopped chives, then transfer it to a piping bag fitted with a plain tip.
    Making the panettone and salmon crostini, step 5
    Making the panettone and salmon crostini, step 7
  4. Now assemble: on each pandoro disc, pipe small dollops of cream cheese, then add a slice of salmon and some red currants.
    Making the panettone and salmon crostini, step 9
    Making the panettone and salmon crostini, step 10
  5. Cut the smoked salmon into pieces the same size as the panettone discs and lay it on top of the herb butter.
  6. All that is left is to serve and enjoy your pandoro discs. Finally, remember to download our App with exclusive content and fewer ads!
    Panettone and salmon crostini with red currants

Variations and Alternatives

If you prefer, you can replace the smoked salmon with smoked trout or speck for a different flavor. Likewise, instead of chives you can also try thyme, basil or tarragon.

Tips

For the best result, make sure the panettone is well toasted to create a contrast of textures. If you like, you can prepare the components of this recipe ahead of time (toasted panettone and herbed cheese), but assemble the dish only when you are ready to serve it.

Storage

These crostini should be eaten right away. If you store them in the fridge, the panettone will lose its “crunch”.

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