Preheat the oven to 350 degrees F. Brush both sides of the bread slices with olive oil. Arrange them in a single layer on a baking sheet. Bake for 15 minutes, flipping after about 10 minutes. Remove the baking sheet from the oven and allow the crostini to cool.
Arrange the crostini on a serving platter. Top each bread slice with a piece of smoked salmon.
In a medium mixing bowl, blend the cream cheese, jalapeno, dill, lemon juice, garlic, and salt together. Top each of the crostini with some of the cream cheese mixture. (see note)
Garnish each crostini with a few capers and a small dill sprig. Serve immediately.
Notes
You can use a spoon to spread the cream cheese mixture over the salmon. For a fancy look, use a piping bag (or a ziploc bag with the corn snipped off) to pipe a generous swirl of cream cheese on top of the salmon.
You can prep ahead by pre-toasting the baguette slices, cooling, and popping them in a food storage bag. Make the cream cheese mixture before hand and store it in the fridge in an airtight container. Then just assemble when ready.