Smoked Trout Crostini with Grilled Fennel and Red Onion

By September 3, 2011Uncategorized

20 1/2-inch-thick diagonal slices crusty baguette

20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish

20 1/2-inch wedges red onion (from 2 large onions)

Olive oil

3 4 1/2-ounce packages skinless smoked trout fillets, broken into chunks

On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled.

Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.

From Bon App├ętit, March 2010, by Kate Ewald.

Author Terra

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