Fish Roe Spread Crostini

Why You’ll Love This Recipe

This crostini appetizer offers a unique and indulgent flavor experience. The fish roe provides a pop of salinity and texture, while the creamy base balances it with richness. It’s a refined dish that’s surprisingly easy to make and always makes a statement on any appetizer platter. With just a few ingredients, you’ll get big flavor, impressive presentation, and a nod to classic European and Mediterranean culinary traditions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fish roe (such as tarama, salmon roe, or lumpfish roe)
• Cream cheese or whipped feta
• Lemon juice
• Olive oil
• Baguette or crusty bread
• Garlic cloves
• Fresh dill or chives
• Salt and pepper
• Optional toppings: capers, red onion, microgreens, or cucumber slices

Directions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into ½-inch thick rounds. Arrange on a baking sheet and lightly brush with olive oil.
3. Toast in the oven for 8–10 minutes, flipping once, until golden and crisp.
4. In a bowl, combine the fish roe with cream cheese or whipped feta. Add lemon juice, a drizzle of olive oil, and a pinch of pepper. Mix until smooth and creamy.
5. Rub each toasted bread slice with a garlic clove for a hint of flavor.
6. Spoon or pipe the fish roe spread onto each crostini.
7. Garnish with fresh dill, chives, or optional toppings like capers or red onion.
8. Serve immediately or chill slightly before serving.

Servings and timing

This recipe makes about 12–16 crostini, depending on the size of the bread slices. It takes around 20–25 minutes in total: 10 minutes of prep and 10–15 minutes for toasting and assembling.

Variations

• Different roe: Try tobiko, ikura, or trout roe for varied textures and colors.
• Greek-inspired: Use taramasalata for a traditional Mediterranean version.
• Lighter version: Use Greek yogurt instead of cream cheese.
• Add crunch: Top with finely diced cucumber or radish slices.
• Make it smoky: Blend in a touch of smoked paprika or use smoked fish roe.

Storage/Reheating

Store leftover fish roe spread in an airtight container in the refrigerator for up to 2 days. Keep the toasted crostini separate to prevent sogginess. Reheat bread in the oven or toaster for a few minutes if needed. Assemble crostini just before serving for the best texture and flavor.

FAQs

What kind of fish roe should I use?

You can use tarama, salmon roe, lumpfish roe, or any mild-tasting fish roe available to you. Choose based on flavor preference and availability.

Can I make the spread ahead of time?

Yes, you can prepare the fish roe spread up to a day in advance and store it in the refrigerator.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free bread or crackers as a base.

Can I use something other than cream cheese?

Yes, whipped feta, ricotta, mascarpone, or Greek yogurt all work well as creamy bases.

What does fish roe taste like?

Fish roe has a salty, briny flavor with subtle oceanic notes. The texture can be slightly crunchy or creamy depending on the type used.

How do I make it more elegant for parties?

Pipe the spread onto crostini using a pastry bag and garnish with fresh herbs or edible flowers for a polished look.

Can I add other seafood?

Yes, you can top with a small piece of smoked salmon or anchovy for added flavor and texture.

Should I serve this warm or cold?

It’s best served cold or at room temperature, which preserves the delicate flavor of the roe.

What wine pairs well with this appetizer?

Dry sparkling wines, crisp whites like Sauvignon Blanc, or dry rosé pair well with the salty, creamy flavors.

How long can the spread sit out?

For food safety, keep the spread out for no more than 2 hours at room temperature.

Conclusion

Fish Roe Spread Crostini is a refined, flavorful appetizer that’s easy to prepare yet sure to impress. With its creamy texture, briny punch, and crisp bread base, this dish is ideal for special occasions, cocktail parties, or whenever you want to offer something a little more luxurious. It’s a beautiful, bite-sized indulgence that turns simple ingredients into something truly memorable.

Fish Roe Spread Crostini

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Fish Roe Spread Crostini is an elegant appetizer featuring a creamy, briny spread made with fish roe and cream cheese or whipped feta, served on crisp toasted crostini. It’s a sophisticated and flavorful bite perfect for entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes
• Yield: 12–16 pieces
• Category: Appetizer
• Method: Toasting
• Cuisine: Mediterranean
• Diet: Kosher

Ingredients

• 1/3 cup fish roe (such as tarama, salmon roe, or lumpfish roe)
• 4 oz cream cheese or whipped feta
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (plus more for brushing)
• 1 baguette or crusty bread (or gluten-free alternative)
• 1 garlic clove
• 1 tablespoon fresh dill or chives, chopped
• Salt and pepper to taste
• Optional toppings: capers, red onion, microgreens, cucumber slices

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Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into ½-inch thick rounds. Arrange on a baking sheet and lightly brush with olive oil.
3. Toast in the oven for 8–10 minutes, flipping once, until golden and crisp.
4. In a bowl, combine the fish roe with cream cheese or whipped feta. Add lemon juice, a drizzle of olive oil, and a pinch of pepper. Mix until smooth and creamy.
5. Rub each toasted bread slice with a garlic clove for flavor.
6. Spoon or pipe the fish roe spread onto each crostini.
7. Garnish with fresh dill or chives and any optional toppings like capers, red onion, or cucumber slices.
8. Serve immediately or chill slightly before serving.

Notes

• Use gluten-free bread to make this recipe gluten-free.
• Prepare the spread ahead and store in the fridge for up to 1 day.
• Use a piping bag for an elegant presentation.
• Try different roe types like tobiko or ikura for variety.
• Assemble crostini just before serving to avoid sogginess.

Nutrition

• Serving Size: 1 crostini piece
• Calories: 95
• Sugar: 1g
• Sodium: 160mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 10mg