Smoked Trout Crostini with Grilled Fennel and Red Onion

Ingredients for Smoked Trout Crostini with Grilled Fennel and Red Onion

• 20 1/2-inch-thick diagonal slices crusty baguette

• 20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish

• 20 1/2-inch wedges red onion (from 2 large onions)

• Olio d'oliva

• 3 4 1/60g packages skinless smoked trout fillets,* broken into chunks

On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.

Prepare barbecue (medium-high heat) or preheat grill. Grill or grill bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if grilled. Grill or grill vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if grilled. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.

Available at some supermarkets and at specialty foods stores and delicatessens.

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