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Toast three ways
Step up your appetizer game with a variety of toasts with delicious flavours.
YIELDS
5
TO
6
Ingredients
Pan con tomate toast
- Tomato
- Garlic
- Lemon juice
- Olive oil
- Salt
- Pearl onions
- Spanish ham
- Sourdough loaf
Grilled peaches, Stracciatella and pea pesto on focaccia toast
- Peaches
- Fresh mozzarella
- Heavy cream
- Lemon, zest and juice
- Salt and black pepper
- Fresh green peas
- Fresh basil
- Parmesan cheese
- Pine nuts
- Olive oil
- Garlic
- Focaccia bread
Hot smoked trout, fennel and capers on milk bread toast
- Rainbow trout filet
- Maple syrup
- Salt and black pepper
- 1 tablespoons sour cream
- 2 tablespoons fresh dill
- 1/2 lemon, zested
- 1 tablespoon chopped capers
- 2 tablespoons finely chopped pepperoncini peppers
- 1 tablespoon finely chopped gherkin pickles
- Fennel
- Milk bread
Directions
Pan con tomate toast
- Grate the tomato into a bowl. Grate in the garlic, squeeze in the lemon juice and season with the salt, mix.
- Blanche the pearl onions in boiling water until fork tender. Grill in a cast iron pan with oil until nicely charred.
- Grill the Spanish ham on a hot plancha or cast-iron pan until crispy.
- Thickly slice your sourdough bread and drizzle or brush with olive oil, toast on both sides.
- To assemble, spread the tomato onto the toast, top with a piece of crispy ham and pearl onion, and skewer to keep it all together. Serve and enjoy!
Grilled peaches, Stracciatella and pea pesto on focaccia toast
- Break up the fresh mozzarella into small pieces and place in a bowl with the cream. Season with zest from a lemon, salt and pepper, and mix. Cover and let sit overnight or up to 24 hours.
- Cut the peaches in half and remove the pit. Grill until they have nice char marks but are not too soft.
- Blend together the green peas, basil, parmesan cheese, pine nuts, olive oil and garlic.
- Slice and toast the focaccia bread with a bit of olive oil.
- To assemble, spread a layer of the Stracciatella on your focaccia. Slice the peaches and arrange them on the toast, drizzle with the pea pesto. Serve and enjoy!
Hot smoked trout, fennel and capers on milk bread toast
- Season the trout with salt and pepper and drizzle or brush with maple syrup. Drizzle oil on a piece of aluminum foil and place your filet on top. Fold up the sides slightly to create a lip, keeping the fish uncovered, and place in the smoker at 325F for 20 to 30 minutes, or until cooked through.
- Finely chop your fresh dill, pepperoncini peppers, capers and pickles and place in a bowl. Once your trout is done smoking, remove it from the smoker and allow it to cool slightly. Remove the fish from the skin and place it in your bowl, don’t discard the skin. Add the sour cream to the trout and mix. Season with salt and the zest from half a lemon. Mix.
- Take the skin of the trout and place it on a hot plancha or cast-iron pan and allow it to cook and crisp up. Remove from the plancha and finely chop.
- Thinly slice your fennel. Reserve the fennel tips for garnish. You can keep the fennel raw or grill with olive oil and salt until softened and nicely caramelized.
- Slice the milk bread and toast on both sides with olive oil.
- To assemble, add the trout mix to the toast, top with the shaved fennel, crispy skin and fennel tips. Serve and enjoy!
