Crostini with Caviar, 3 Ways: Easy Party Canapé Recipes

By Beleaev Family | Beleaev Caviar & Gourmet

Make caviar crostini in three formats: plain butter, goat's cheese, or smoked salmon with crème fraîche. Start with 18 crisp bread bases, divide them into three groups of six, and give every piece 2g of Oscietra Royal Caviar. The full mixed platter uses 36g caviar; two available 20g tins cover it with 4g remaining.

If you want only smoked-salmon canapés, the ten-piece version below uses one 20g tin, 100g smoked salmon and 50g crème fraîche. Choose one menu before opening the tins: the mixed platter and the ten-piece version are separate quantities.

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

Italian crostini is the smaller, crisper cousin to French toast points. A thin slice of baguette or ciabatta, brushed with olive oil, baked until crisp and golden. With caviar, three classic combinations cover most occasions.

Key Takeaways

• Use day-old ciabatta or baguette, sliced thin (1cm)
• Brush with olive oil before baking, never frying
• Build to order, crostini soften under cream
• 3-4g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per piece
• Three variations: classic, goat's cheese, smoked salmon

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The base: 18 crisp crostini

• 18 baguette, ciabatta or sourdough slices, about 1cm thick
• 30ml olive oil, using only enough to brush the surfaces lightly
• 1 garlic clove, halved, optional

Choose bread large enough for 18 similar pieces rather than assuming every loaf gives the same count. Lay the slices in one layer on a tray and brush lightly with oil. Bake at 200°C, or 180°C fan, until dry and golden, beginning to check after eight minutes. Thickness and oven performance affect the time.

Rub lightly with the garlic if you want it, then cool the bases fully on a rack before adding chilled ingredients. Keep them dry and prepare the toppings separately. Do not stack freshly toasted bases while steam is still escaping.

Variation 1: classic butter and caviar

Six crostini: use 30g plain unsalted butter and 12g Oscietra. Put 5g butter on each base and add 2g caviar. No extra salt is specified; the roe already supplies salinity. This version keeps the ingredient list short and leaves the separate pearls visible.

Variation 2: goat's cheese and caviar

Six crostini: use 60g soft goat's cheese, 12g Oscietra, 5ml honey and about 1g finely chopped thyme. Spread 10g cheese on each base, divide the honey and thyme sparingly, then add 2g caviar. The cheese and honey change the bite; they are an optional serving choice rather than a guaranteed superior pairing.

Variation 3: smoked salmon and caviar

Six crostini: use 60g sliced smoked salmon, 30g crème fraîche, 12g Oscietra, about 3g fresh dill and a little finely grated lemon zest. Put 5g cream on each base, add a loose 10g salmon fold and finish with 2g caviar. Divide the dill and zest across the six pieces.

The current 200g sliced smoked salmon listing describes cold-smoked Atlantic salmon ready to serve. Follow the received label, date and chilled-storage instructions; cold smoking is not the same as cooking the fish.

A ten-piece smoked-salmon platter from one tin

1. Prepare and fully cool ten level crostini, keeping spares if available.
2. Weigh ten 10g salmon portions and return unused salmon to its labelled storage.
3. Put 5g crème fraîche on each base, leaving a dry edge to hold.
4. Add one salmon fold, then 2g Oscietra.
5. Finish with the measured dill and zest and serve promptly on a level tray.

The recipe gives five people two pieces each. To serve ten at the same allocation, double the ten-piece ingredients: 20 bases, 40g caviar, 200g salmon and 100g cream. Count toppings in grams rather than increasing a spoonful by eye.

Makes 18 crostini base, serves 6

• 1 day-old ciabatta or baguette
• 4 tbsp good olive oil
• 1 garlic clove, halved
• Sea salt

Slice the bread on a slight diagonal into 1cm-thick pieces. Brush both sides with olive oil. Spread on a baking tray, bake at 200C for 8-10 minutes until deep golden and crisp. While still warm, rub each crostino lightly with the cut garlic clove. Cool to room temperature.

Variation 1: Classic Caviar Crostini

6 crostini

• 6 base crostini
• 30g cold unsalted butter, sliced thin
• 25-30g Royal Oscietra
• A few flakes of Maldon sea salt

Top each crostino with a thin slab of cold butter. Top with 4-5g of caviar. Add a flake of salt. The cleanest version.

Variation 2: Goat's Cheese and Caviar Crostini

6 crostini

• 6 base crostini
• 60g soft goat's cheese (Sainte-Maure or chèvre frais)
• 25g caviar
• 1 tsp finely chopped fresh thyme
• 1 tsp clear honey

Spread goat's cheese on each crostino. Drizzle with honey and scatter thyme. Top with 4g of caviar. The honey-and-cheese combination against caviar is exceptional.

Variation 3: Smoked Salmon and Caviar Crostini

6 crostini

• 6 base crostini
• 50g cold-smoked salmon
• 60g full-fat crème fraîche
• 25g caviar
• 1 tsp finely sliced chives
• 1 tsp fresh lemon zest

Spread crème fraîche on each crostino. Top with a folded ribbon of smoked salmon. Spoon 4g of caviar on top. Garnish with chives and lemon zest.

Purchase cost and pack remainders

At the 12 October 2026 catalogue check, Oscietra 20g was £38, the 200g smoked-salmon pack £17.95 and the 170g crème fraîche pot £6; all were available. For the ten-piece salmon platter, those purchased packs total £61.95 before bread, herbs and checkout charges. It uses the full caviar tin and leaves 100g salmon and 120g cream, each governed by its own pack instructions.

The mixed 18-piece platter needs 36g caviar, so two 20g tins cost £76 at the same catalogue check and leave 4g. The other topping ingredients are separate purchases. The whole basket cost is different from the cost of the amounts eaten; confirm current offers and delivery before ordering.

Keeping the bases crisp and the toppings cold

• Finish the hot bread step before taking out chilled ingredients.
• Keep cream, fish and caviar under their separate label instructions until assembly.
• Fill close to service; wet toppings soften a dry crostino.
• Keep the tray flat and avoid overloading small bases.
• Open only the caviar required for the current round.

The current Oscietra page states 0–5°C sealed and consumption within 24 hours after opening. Follow the received label and use-by date where more specific. Do not transfer that period to salmon, cheese or assembled crostini. Official date guidance distinguishes food safety from quality; proper handling remains necessary before any stated date.

Allergens and serving choices

The variations include fish and milk; the bread introduces its own grain and allergen declaration. Check exact packs, including any seeds, flavoured cheese, honey or cross-contact information. Cold-smoked fish needs particular care for people vulnerable to foodborne illness; consult current official food-safety guidance when choosing the menu.

For a plain comparison, try the butter version first and keep each caviar allocation equal. A drink or garnish preference is personal; this recipe reports no independent pairing result. Use a clean spoon suited to food service rather than treating a particular spoon material as a requirement.

Frequently asked questions

How much caviar does the mixed platter use?

Eighteen pieces at 2g each use 36g. Two 20g tins provide 40g, leaving 4g. This is portion arithmetic for the stated assembly plan.

Can I make only the salmon variation?

Yes. Use the separate ten-piece quantities above: 20g caviar, 100g salmon, 50g cream and ten bases. Do not also prepare the mixed platter unless you increase the shopping plan.

Can the bread be prepared first?

Prepare and cool the dry bases before assembling. Keep the chilled toppings separate until close to service. This guide gives no fixed storage period for the finished canapés.

Can I substitute another caviar?

You can choose a different named product, but refresh its pack, price, ingredient and handling instructions. Keep the stated topping weight if retaining this portion plan.

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