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Smoked Trout Crostini and Tomato, Pesto, and Mozzarella Crostini
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Smoked Trout and Tomato, Pesto, and Mozzarella Crostini

Savory crostini are a tasty and easy appetizer to pair with an Alsace d' Crémant.
Course Appetizer
Keyword Smoked Trout Crostini & Tomato, Pesto, and Mozzarella Crostini
Author Jane, adapted from "Giada's Italy," Giada de Laurentiis

Ingredients

Smoked Trout Crostini

  • 1/2 French Baguette, cut into 20 (1/4-inch) slices
  • 1/4 cup extra virgin olive oil
  • 8 oz. smoked trout, flaked
  • 2 + tablespoons fresh dill, chopped +(dill sprigs for garnish)
  • 6 tablespoons crème fraîche

Tomato, Pesto, and Mozzarella Crostini

  • 1/2 French Baguette, cut into 20 (1/4-inch) slices
  • 1/4 cup extra virgin olive oil
  • 8 oz. prepared pesto extra pesto can be used with pasta
  • 4-6 medium tomatoes, roughly chopped
  • 8 oz. fresh mozzarella balls
  • basil leaves for garnish

Instructions

Smoked Trout Crostini

  • Preheat oven to 350 degrees F
  • Line a baking sheet with parchment paper. Brush each baguette slice on both sides with olive oil. Place the slices on the prepared baking sheet. Bake for about 8 minutes or until your desired crispness. Set aside and let cool.
  • Remove the skin from the smoked trout. In a small bowl, flake the trout with a fork or your hands. Add the crème fraîche and dill. Gently fold and mix to combine.
  • Spread each crostini with a spoonful of the trout mixture and top with a sprig of dill.

Tomato, Pesto, and Mozzarella Crostini

  • Preheat oven to 350 degrees F
  • Line a baking sheet with parchment paper. Brush each baguette slice on both sides with olive oil. Place the slices on the prepared baking sheet. Bake for about 8 minutes or until your desired crispness. Set aside and let cool.
  • Spread each crostini with a spoonful of pesto. Distribute the chopped tomatoes over the pesto. Top with a torn piece of the mozzarella ball. Garnish with a basil leave.