Smoked Trout and Tomato, Pesto, and Mozzarella Crostini
Savory crostini are a tasty and easy appetizer to pair with an Alsace d' Crémant.
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.