Last Thursday evening I made this smoked salmon charcuterie board for two, and it was the perfect wine tasting appetizer. My husband and I sat in the living room with a bottle of our favorite wine, catching up on the day, and this little platter of finger foods made it feel so cozy. I did half the crostini with smoked salmon and cream cheese (my favorite fish, of course), and the other half with garlicky olive oil, thyme, and a drizzle of honey. I added some cubes of goat cheese and a handful of walnuts, and suddenly it felt like a whole little wine pairing platter. What I loved most was how easy it was to pull together but still felt special – a mix of flavors that worked beautifully with the wine and made the evening feel like a treat.
Here Is What You’ll Need To Make This Simple Charcuterie Board
- Smoked salmon – the star of the crostini, light and elegant, perfect for wine.
- Cream cheese – smooth and creamy, the base for the salmon roses.
- Baguette – sliced and split between the two kinds of crostini.
- Garlic & olive oil – brushed on for that golden, savory crunch.
- Honey – just a drizzle to balance the flavors.
- Fresh herbs – rosemary for the salmon, thyme for the garlic crostini.
- Cheese cubes – I love using a hard goat cheese, but any firm cheese works.
- Walnuts – a simple little add-on that ties everything together.
Instructions
1. Prep the Bread
- Slice 1 small baguette into ½-inch rounds.
- Divide the slices in half:
- Half will be for the salmon crostini.
- Half will be for the garlic, olive oil & honey crostini.
- You can bake them both at the same time, just make sure to prep the garlic bread before you bake.
2. Salmon Crostini
- Bake half the baguette slices for about 10 minutes, until lightly crisp.
- Spread about 1 spoonful of cream cheese on each slice.
- Roll pieces of smoked salmon into little rose shapes and place on top.
- Garnish each crostini with a small rosemary leaf.
3. Garlic, Olive Oil & Honey Crostini
- In a small bowl, mix minced garlic, olive oil, salt, and pepper.
- Brush the mixture over the remaining baguette slices.
- Bake for 10 minutes, until golden (keep a close eye so the garlic doesn’t burn).
- Remove from the oven, drizzle lightly with honey, and sprinkle fresh thyme leaves on top.
4. Cheese & Nuts
- Cut cheese into ½-inch cubes and arrange with a few toothpicks.
- Scatter walnuts in between.
5. Assemble the Board
- Arrange salmon crostini, garlic – honey crostini, cheese cubes, and walnuts neatly on a small tray or board.
- Serve immediately with your favorite wine.
Check out my quick video on how I made this simple smoked salmon charcuterie board:
Mix and Match Ideas for Your Board
One of the fun things about a little charcuterie board like this is how flexible it is. You can totally swap things out or add a few extras depending on what you have on hand.
- Fish – Instead of salmon, you could go with smoked smoked Trout, Tuna, herring, or really any smoked fish you like. They all pair beautifully with wine.
- Cheese – I used a hard goat cheese here, but you can play around with brie, gouda, manchego, or tomme. Any cheese you enjoy works, just cut it into bite-sized cubes.
- Nuts – Walnuts are my go-to, but pecans, cashews, almonds, or even pistachios would be just as good.
- Fruit – If I had grapes on hand, they would’ve been on this board for sure. Dried fruit like apricots, figs, or cranberries also add that touch of sweetness that goes so well with both crostini and wine.
FAQs – Mini Smoked Salmon Charcuterie Board for Two
Can I make this charcuterie board ahead of time?
Yes! You can prep the cheese cubes, nuts, and even slice the baguette earlier in the day. I’d wait to assemble the crostini until right before serving so they stay fresh and crispy.
What wine goes best with this board?
A crisp white or rosé works beautifully with the smoked salmon and garlic–honey crostini. If you prefer red, go with something light like a Pinot Noir.
Mini Smoked Salmon Charcuterie Board for Two
Ingredients
Salmon Crostini
- 4 oz 120 g smoked salmon
- ½ baguette sliced into ½-inch rounds
- 6-7 tbsp cream cheese about 1 spoonful per slice
- Fresh rosemary leaves for garnish
Garlic Olive Oil & Honey Crostini
- ½ baguette sliced into ½-inch rounds
- 4 garlic cloves minced
- 4 tbsp olive oil
- Pinch of salt and black pepper
- 2 tsp honey to drizzle
- Fresh thyme leaves for garnish
Cheese & Nuts
- 3.5 oz 100 g hard goat cheese (like Tomme, or Gouda, Brie, or your favorite firm cheese), cut into ½-inch cubes
- Small handful of walnuts
Instructions
Prep the Bread
- Slice 1 small baguette into ½-inch rounds.
- Divide the slices in half:
- Half will be for the salmon crostini.
- Half will be for the garlic, olive oil & honey crostini.
- You can bake them both at the same time, just make sure to prep the garlic bread before you bake.
Salmon Crostini
- Bake half the baguette slices for about 10 minutes, until lightly crisp.
- Spread about 1 spoonful of cream cheese on each slice.
- Roll pieces of smoked salmon into little rose shapes and place on top.
- Garnish each crostini with a small rosemary leaf.
Garlic, Olive Oil & Honey Crostini
- In a small bowl, mix minced garlic, olive oil, salt, and pepper.
- Brush the mixture over the remaining baguette slices.
- Bake for 10 minutes, until golden (keep a close eye so the garlic doesn’t burn).
- Remove from the oven, drizzle lightly with honey, and sprinkle fresh thyme leaves on top.
Cheese & Nuts
- Cut cheese into ½-inch cubes and arrange with a few toothpicks.
- Scatter walnuts in between.
Assemble the Board
- Arrange salmon crostini, garlic – honey crostini, cheese cubes, and walnuts neatly on a small tray or board.
- Serve immediately with your favorite wine.
