Smoked trout crostini with radishes
This is a riff on a Martha Stewart recipe dug out of her one of her entertaining cookbooks from the 80s. I toast up the baguette on the stove top with plenty of oil oil and add sliced radishes on top to add a little crunch and a cool, fresh counterpoint to the rich pate. These are the first to go at any party, and oh so pretty.
Share:
0
16
0
Comments