Recipe summary
This simple and delicious appetizer can be assembled in minutes. The crostini can be served on its own as an hors d’oeuvres.
Preparation time:
Cooking time:
Yield:
4
Ingredients
Pesto
-
2
cups
basil leaves (500 ml)
-
2
cloves
of garlic (depending on your taste)
-
1/4
cup
pine nuts (60 ml)
-
1/4
walnuts (60 ml)
-
1/4
cup
parmesan or romano cheese (60 ml – 125 ml)
-
1/2
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)