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Ingredients
- 10 SERVINGS
- 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
Preparation
Step 1
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.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds.
Serve, allowing guests to assemble crostini.