Bruschetta & Trout Bites
A vibrant and bright addition to your next happy hour.
My love for bruschetta runs deep. I mean, how can you go wrong with decadent heirloom tomatoes on a crisp baguette?
This recipe packs a bit of a punch with the salt from the smoked trout, sweetness from the tomato, and earthy finish from the basil. Safe to say, these always get gobbled up quickly whenever they are in our house.
Perfect for your next al fresco happy hour or late afternoon wine sip in the garden.
Ingredients
2 heirloom tomatoes (I like mixing colors – it adds depth to your dish and creates a beautiful visual!)
2 cloves garlic
1 tbsp balsamic vinegar
1/2 tbsp good olive oil
pinch of salt
pinch of pepper
pinch of freshly chopped basil
1/2 cup (one filet) of smoked trout
1/4 fresh chives, chopped
juice of 1/2 lemon
1/2 french or sourdough baguette
1 tbsp avocado oil
1/2 tsp onion salt
Extra basil to garnish
Begin by lining a large plate with a paper towel.
Then, chop your tomatoes into small pieces. Add your tomatoes to a single layer on top of the paper towel and sprinkled with a bit of salt. This will help dry the tomatoes out so that the mixture isn’t too runny. (If you’re in a rush, skip this step–it’s okay).
In the meantime, press the garlic into a large bowl, add your vinegar and olive oil, salt + pep. Whisk to create a dressing. Add your tomatoes into the bowl and gently stir together. Add the fresh basil.
In a small bowl, mash your trout (so that it kind of looks like tuna), add your lemon and fresh chives. Mix together and set aside.
Slice your baguette into 1/4 inch slices (or larger if you prefer). Lay them on a baking sheet in one single layer. Drizzle with olive oil lightly on both sides. Sprinkle with the onion salt. Lightly toast until golden. (4-6 mins).
Once the toasts are cooled, its time to assemble. Begin with a layer of the trout mixture and then top with the tomatoes. Repeat until you’ve used up all your toasts.
Lay them on a pretty serving dish, and sprinkle with one more generous helping of chopped basil.
Enjoy!
