Preheat your oven to 350°F (175°C) and line a baking sheet with foil.

Slice the crusty bread into ½ inch thick pieces and lightly brush each slice with olive oil.

Toast the bread in the oven for 5-8 minutes until golden brown and crispy.

In a mixing bowl, combine cream cheese, crème fraîche, lemon juice, lemon zest, and kosher salt. Beat until smooth, then fold in fresh chives and dill.

Let the toasted bread cool on the baking sheet for about 5-10 minutes.

Spread the creamy mixture generously over each slice of bread, and layer with red onion and smoked salmon.

Add optional garnishes like capers and fresh herbs before serving.