Smoked Trout Crostini with Grilled Fennel and Red Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
2. 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
3. Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
4. * Available at some supermarkets and at specialty foods stores and delicatessens.
5. Per serving: 199.2 kcal calories, 33.2 % calories from fat, 7.4 fat, 1.3 saturated fat, 54.3 cholesterol, 19.0 carbohydrates, 2.6 dietary fiber, 2.0 total sugars, 16.3 net carbohydrates, 13.8 g protein Nutritional analysis provided by Bon Appétit
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