Ingredients:
1 Baguette
1 Tbsp. Olive Oil
Dash Lemon Juice
1 Tsp. Dijon Mustard
3 Cans of Cole’s Smoked Trout in Olive Oil
1 Can Cannellini Beans, drained
1 Shallot, thinly sliced
2 Celery Stalks, sliced
Salt & Pepper to taste
Fresh Parsley
Directions:
Preheat the oven to 350*. Slice the baguette into 1 inch slices. Place them on a sheet pan then put them in the oven for approx. 10 mins, flipping half way through. After removing them from the oven, let them rest for a couple of minutes & then drizzle each slice with olive oil. In a bowl, combine the lemon juice, Dijon Mustard, Cole’s Smoked Trout in Olive Oil, Cannellini Beans, Shallot, Celery Stalks, Salt & Pepper. Scoop a little on to each piece of bread & then garnish with fresh parsley. Enjoy!
