First, I preheat the oven to 350 °F so it reaches an even baking temperature. Meanwhile, I arrange the baguette slices on a baking sheet in a single layer. Brushing each side with olive oil helps them toast up crisp and golden. The olive oil isn’t just for color—it adds a subtle fruitiness that plays well with the salmon.

Next, I pop the slices in the oven for about 8–10 minutes, flipping halfway. You want a light golden edge and a crunchy bite—nothing soggy or burned. After baking, I let them cool slightly so the cream cheese doesn’t melt on contact.

Once the crostini have cooled a bit, I spread about a tablespoon of chive cream cheese on each slice. The whipped version makes this easy and creates a creamy base that anchors the toppings. Using chive-flavored cream cheese means one less ingredient to prep—and it pairs beautifully with the smoked salmon.

I tear or gently fold smoked salmon into bite-sized pieces and place them on top of the cream cheese. I follow that with a thin red onion slice on each. It adds crunch, sharpness, and a pop of color that makes these crostini look gorgeous without trying too hard.

To finish, I give each crostini a light sprinkle of Everything But the Bagel seasoning. It brings sesame, garlic, onion, and salt that elevate everything. A final pinch of chopped chives or scallions adds freshness and a little green punch—perfect for presentation and taste.

These are best enjoyed right away—crunchy, creamy, and flavorful. I arrange them on a platter and serve within an hour. The contrast between the crisp bread, silky salmon, and creamy cheese is just unbeatable.