Recipe courtesy of Jill Silverman Hough. An easy, upscale appetizer for your next cocktail or wine-tasting party.
|1 head||Live Gourmet Living Upland Cress, leafy parts only|
|8 ounces||Smoked tourt, skin removed, flaked|
|6 ounces||Cream cheese, room temperature, cut into 3 or 4 chunks|
|1 ||Lemon, zest and juice|
|½ - 1 teaspoon||Prepared horseradish|
|½ teaspoon, or to taste||Freshly 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.