Smoked Salmon Crostini with Roasted Fennel & Red Onions

Knowing today is Super Bowl Sunday I thought I'd share one more last minute idea for a great snack during the game.

Smoked Salmon Crostini with Roasted Fennel & Red Onions these smoky flavors are so perfect on a crispy piece of garlic rubbed crostini. Slice some fennel and red onions into wedges. Brush the wedges with some olive oil and roast in the oven until soft and caramelized.

Toast some sliced baguettes and rub with a garlic clove. These flavors stacked on that crispy bread are just perfect and delectable.

Spread out on a large breadboard, it really is the simplest of fancy starters. The original recipe called for smoked trout but not being a smoked trout fan we went with smoked salmon in its place.

RECIPE:

Smoked Salmon Crostini with Roasted Fennel & Red Onions (adapted from Epicurious)

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)

Olive oil

3 4 1/2-ounce 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 broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. 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.