Smoked Trout & Upland Cress Crostini

Recipe courtesy of Jill Silverman Hough. An easy, upscale appetizer for your next cocktail or wine-tasting party.

1 headLive Gourmet Living Upland Cress, leafy parts only
8 ouncesSmoked tourt, skin removed, flaked
6 ouncesCream cheese, room temperature, cut into 3 or 4 chunks
1 Lemon, zest and juice
½ - 1 teaspoonPrepared horseradish
½ teaspoon, or to tasteFreshly ground black pepper
32 Small toasts, crackers or baguette rounds


Chop about 1/2 half Live Gourmet Living Upland Cress. Set remaining leaves aside.

In a medium bowl, combine chopped upland cress, trout, cream cheese, lemon zest, lemon juice, horseradish, and pepper. Add additional pepper to taste.

Spread about 1 tablespoon trout mixture on each toast. Garnish with remaining upland cress and serve.

Makes 32 crostini.

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