SMKD TROUT CROSTINI w/FENNEL & ONION

By BobD

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

Details

Servings 10
Adapted from epicurious.com

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.