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Smoked Trout and Garlic Cream on Rye Toasts
A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with
ingridents
1 head garlic
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
9 slices rye bread
1/4 cup heavy cream
6 ounces smoked trout, flaked into small pieces
18 to 20 cornichons, sliced on the bias into 1-inch pieces
DIRECTIONS
Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.
Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.
Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.
ALWAYS-READY APPETIZERS
Goat Cheese Galore
With a log of goat cheese in the fridge, you have the foundation to a veritable smorgasbord of snacks:1. Drizzle rounds of goat cheese with extra-virgin olive oil. Season with pink peppercorns and fresh herbs. Serve with thin slices of crusty bread.2. Spread fig jam on toasted baguette; top each with a slice of goat cheese. Bake 5 minutes at 350 degrees. Top with prosciutto, honey, and pepper.3. Crumble half your goat cheese into a small ovenproof dish. Top with marinara sauce, then add remaining cheese. Bake at 350 degrees until brown and bubbly.
Baked Brie with Pecans
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
INGREDIENTS
1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving
DIRECTIONS
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
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