Zucchini and Smoked Trout Crostini

Roasted zucchini, smoked trout, sour cream & dill atop toasted crostini

Zucchini and Smoked Trout Crostini

Topped with smoked fish, creamy lemon herb dressing and PC® Black Label Grilled and Marinated Zucchi...

Topped with smoked fish, creamy lemon herb dressing and PC® Black Label Grilled and Marinated Zucchini, fresh, colourful and effortless crostini appetizers are ideal for social occasions and creative snacking.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 24
  • Dish Type: Italian
  • Season: Fall
  • Course: Appetizer
  • Main Ingredient: Crostini
  • Amount Per Serving

    % Daily Value

  • Calories

    80 cal

  • Total Fat

    5 g

  • Sodium

    150 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    3 g

Zucchini and Smoked Trout Crostini

Roasted zucchini, smoked trout, sour cream & dill atop toasted crostini

  • Amount Per Serving

    % Daily Value

  • Calories

    80 cal

  • Total Fat

    5 g

  • Sodium

    150 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    3 g

How to make

Ingredients

  • 1 (350 g)

    Baguette
  • 1 jar (370 mL)

    PC® Black Label Grilled and Marinated Zucchini
  • 7 oz (200 g)

    Boneless skinless hot smoked trout
  • 1/2 cup (125 mL)

    PC® Black Label Classic Aioli Whipped Dressing
  • 1/2 tsp (2 mL)

    Finely grated lemon rind
  • 1/2 tsp (2 mL)

    Fresh lemon juice
  • Chopped fresh chives and dill (optional)

How to make

  • Step 1

    Preheat oven to 400ºF (200ºC).

  • Step 2

    Cut baguette into 24 slices on a slight diagonal, each slice about 1/2-inch (1 cm) thick. Save remaining baguette for another use. Arrange slices on rimmed baking sheet; brush both sides with 3 tbsp (45 mL) of reserved oil. Bake in top third of oven until crisp, about 12 to 15 minutes, turning after 8 minutes. Transfer to rack to cool.

  • Step 3

    Top crostini with zucchini, cutting pieces to fit. Flake trout; place on top of zucchini.

  • Step 4

    Combine aioli, lemon rind and lemon juice in small bowl; dollop about 1/2 tsp (2 mL) on each crostini. Garnish with fresh chives and dill, if desired.

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