Bruschetta Three Ways
16 ingredients
3 steps
Ingredients
- 1 None tomato, seeded and finely diced
- 1 None scallion, thinly sliced
- 1/2 None jalapeno pepper, seeded and finely sliced
- 1 tbsp finely chopped basil
- 2 tsp olive oil
- 6 None diagonally cut thin baguette slices, toasted
- 3 oz smoked trout or whitefish, skinned and boned
- 2 tsp white horseradish
- 2 tsp sour cream
- 1-2 tsp salmon roe
- None None Mint sprigs, for garnish
- 1/2 None avocado, peeled and pitted
- 1/2 clove garlic, finely diced
- 1 tbsp plain yogurt
- 1 tsp lemon juice
- Pinch None sugar
Directions
-
1Mix together the tomato, scallion, jalapeno and basil. Stir in 1 tsp oil and season with salt and pepper. Spread the mixture over 2 slices of toasted baguette.
-
2Reserve a few bite-size pieces of the trout. Put the remainder in a bowl with the horseradish and sour cream. Season with pepper and mash. Spread the mixture over 2 slices of toasted baguette. Garnish with the reserved pieces of trout, salmon roe and mint sprigs.
-
3Slice 1 long piece of avocado. Using a small heart-shaped cutter, cut out hearts. Place the rest of the avocado in a bowl with the garlic, yogurt, lemon juice, sugar and remaining 1 tsp oil. Mash until smooth, then spread over the remaining 2 pieces of toasted baguette. Garnish with the avocado hearts. Serve immediately.
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