Smoked Trout & Pistou 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCLJ_E_-k-1not_28jlwuTXrBpL-EatstSVq1P38J_vMlchp5EcKan5683OwOx4isGAHo9U4wUfRnOyGJBck1U-oxeX_XvymLIoWVNI12u3txWo8FAMY1nVSSjTG9LyBQC-qcufRPs88/s400/tartines3.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqF4lm1RrOx6r4gD-TV_1ATV43rI3wuvS7eUaWsnQPmYi_rIDijaBf2g5E-agjqC7A5FsW5wCI6fTz-fesHlr0rkDjArXc1v7xbs4WLbYkDgluqLqVgWda3znv108uzh_jvQxW3TKJCI/s400/tartines2.jpg)
Enjoy! and try not to burn the toasts as I always do!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments
Looks good.
Have a great weekend.