Peel and half onion, slice thinly. Place in a jar with a lid and fill with rice vinegar. Place in fridge for at least one hour, up to overnight.
Make the Crostini: Slice bread into thin slices. One load will yield about 48 slices. Brush both sides with olive oil and season with salt and pepper. Place on a baking sheet and bake at 350 degrees Fahrenheit for 15-20 minutes, until golden. Let cool to room temperature.
Spread cream cheese on each crostini. Top with smoked salmon, pickled red onions and capers.
For the pickled onions: leaving the onions in vinegar for an hour makes them soft enough so that they stay nicely on the crostini but don’t have a strong pickled taste. Leaving them overnight will increase the pickled flavor and also make them a beautiful pink color.
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