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 Appétit, March 2010, by Kate Ewald.

Terra

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