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 Amaretto-Bourbon Punch.
Ingredients
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1 head garlic
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1 tablespoon extra-virgin olive oil, plus more for drizzling
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Coarse salt and freshly ground pepper
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9 slices rye bread
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¼ cup heavy cream
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6 ounces smoked trout, flaked into small pieces
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18 to 20 cornichons, sliced on the bias into 1-inch pieces
Description
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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.
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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.
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Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
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Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.
