Smoked Trout and Basil Pesto Cream Cheese Crostini

Name: Smoked Trout and Basil Pesto Cream Cheese Crostini
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 French baguette (or similar bread, cut into 20 thin slices); 4 oz Reduced Fat Philadelphia Cream Cheese (1/2 block | 125 g); 3 tbsp basil pesto (I highly recommend homemade); 10 oz smoked trout (or smoked salmon | 300 g); small fresh basil leaves (to serve (optional))

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 20

Cost: $1.59 /serving

Author : Marie

appetizerrecipe bite sized crostini

Smoked Trout and Basil Pesto Cream Cheese Crostini

Ingredients

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1/2 French baguette (or similar bread, cut into 20 thin slices)4 oz Reduced Fat Philadelphia Cream Cheese (1/2 block | 125 g)3 tbsp basil pesto (I highly recommend homemade)10 oz smoked trout (or smoked salmon | 300 g)small fresh basil leaves (to serve (optional))

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Instructions

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Step 1

Start by toasting the bread. You can do this using a toaster (that's what I did) or using an oven.

Step 2

Preheat oven to 350F/170°C. Line 2 baking trays with non-stick baking paper. Place the bread on the trays. Spray with a little olive oil. Bake, turning once, for 15 minutes or until crisp. Set aside to cool completely.

Step 3

Meanwhile, prepare pesto cream cheese. In a bowl, stir cream cheese with a fork to soften it up. Add pesto and mix well to incorporate.

Step 4

Spread the crostini with pesto cream cheese. Top with trout and basil leaves.