Smoked Trout Crostinis

Cook Time
20

Flute bread

Product Image
Goldminer Flute Bread Packaging
Subtitle
NET WT 8OZ (227 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
Product Category
Specialty
Import ID
1023

Ingredients

  • 1 California Goldminer®  Sourdough Flute bread
  • 4 oz. cream cheese
  • 8 oz. smoked trout, boneless and skinless
  • ½ cup sweet corn kernels
  • 3 tbsp. shallots, finely diced
  • 1 tbsp. lemon juice
  • Fresh dill
  • 1 tbsp. chives, thinly sliced
  • ½ tsp. salt
  • ¼ tsp. cracked pepper
  • 3 tbsp. butter, melted

Directions

  1. Preheat oven to 400°F. Slice the California Goldminer® Sourdough flute into ½-inch thick slices. Coat each slice with melted butter, using a basting brush.
  2. Transfer bread to baking sheet and toast in oven for 10-15 minutes.
  3. While bread is toasting, place all other ingredients (except dill) into a mixing bowl and mix together using a fork, making sure to flake the fish while mixing.
  4. Once bread is toasted, top each slice with the trout mixture and garnish with dill.
Servings
8
Course
appetizer
lunch