Friday, September 24, 2010

Smoked Trout & Pistou Tartines

tartines

Friday Night Crostini?

If it were up to me, I would call this "Smoked Trout Crostini w/ Pesto", but I stole the idea from Patricia Wells' BISTRO COOKING, and she is a French writer, so calls them "tartines".

Tomato, Tomatto.

Tartines are open faced sandwiches, and pistou is basically pesto, made w/ fresh basil and nuts and olive oil.

This was a quick and easy appetizer and since I hated to throw away the 3 basil plants in my garden that are about done for the season, I used the leaves for this recipe.

Smoked Trout Tartines w/ Pistou (adapted from Bistro Cooking):

for the pistou:

2 cups of fresh basil leaves
1 garlic clove
1/4 cup of walnuts
1 tbsp sea salt
1/8 cup of olive oil

Whiz all ingredients in a food processor to form a nice green chunky paste, adding the olive oil to thin the pistou out. Taste and adjust seasonings.



1 baguette, sliced on the bias
1 package of smoked trout

Toast baguette slices and spread some pistou on top while the bread is still warm.
Top with flaked pieces of smoked trout.



Enjoy! and try not to burn the toasts as I always do!

5 comments:

The Japanese Redneck said...

You and me both then. I have to either stay in front of the oven with my hand on the handle or assign the job of watching the bread to my hubby.

Looks good.

Have a great weekend.

Kirsten Lindquist said...

love wells' bistro cooking! Thanks for sharing, definitely inspired me to revist that book!

Proud Italian Cook said...

I love burnt toast and pistou!

Food Thief said...

stacey snacks burned the toast again!~

Eileen @ Passions to Pastry said...

These are gorgeous! It looks like Paris was wonderful inspiration.