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)
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.