Ingredients

Pesto

2 cups basil leaves (500 ml)

2 cloves of garlic (depending on your taste)

¼ cup pine nuts (60 ml)

¼ walnuts (60 ml)

¼ cup parmesan or romano cheese (60 ml – 125 ml)

½ cup olive oil (125 ml)

2 tablespoons lemon juice (30 ml)

coarse salt and pepper, to taste

Smoked Trout Crostini with Mesculin Salad

1 demi-baguette, sliced on the diagonal into twelve, ½ inch thick slices

1 tablespoon extra virgin olive oil (15 ml)

1 garlic clove, peeled

3 ounces store-bought smoked trout, skinned and broken into 12 pieces (84 g)

2 tablespoons red wine vinegar (30 ml)

4 tablespoons extra-virgin olive oil (60 ml)

Salt and pepper, to taste

4 handfuls of mesculin salad mix, approximately 4 oz (125 g)

Directions

Pesto

1. Combine basil, pine nuts and walnuts in a blender, turn on and slowly add olive oil. As mixture loosens, add garlic to taste.

2. Slowly add cheese and lemon juice. Continue to blend. If you desire a looser pesto just add more oil. Season with salt and pepper.

Smoked Trout Crostini with Mesculin Salad

1. Preheat an oven to 325°F.

2. Lay the bread slices on a baking sheet and brush with the extra-virgin olive oil.

3. Bake the bread in the preheated oven until starting to turn golden, approximately 6 to 8 minutes.

4. Remove the bread from the oven and lightly rub each slice with the clove of garlic.

5. Place a small mound of pesto on each slice of bread and top with a piece of the smoked trout.

6. In a small bowl whisk the extra-virgin olive oil into the vinegar. Season the vinaigrette with salt and pepper.

7. Just before serving, toss the mesculin salad mix with the vinaigrette and place a small mound on a plate.

8. Garnish the salad with three of the crostini’s and serve.

See more: Cheese, Dinner, Main, North American

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