Dip & Bruschetta Platter
Prep 20 mins / Cook 12 mins / Serves 8
1 baguette, 0.5 cm slices
2 tbsps olive oil, plus 1 tbsp extra
250 g mixed cherry tomatoes, sliced
180 g bocconcini, sliced
¼ cup basil leaves
1 eschalot, finely chopped
1 bunch asparagus, trimmed, blanched, halved lengthways
2 tsps balsamic glaze
SMOKED TROUT DIP
300 g smoked trout, skin removed, flaked
250 g light cream cheese, softened
1 lemon, grated zest, juice
Few drops Tabasco sauce
1. Preheat oven to moderate, 180 C.
2. Preheat a char-grill on medium. Brush bread with oil. Char-grill in 2 batches, 2 to 3 mins each side, until grill marks appear.
3. In a large bowl, combine tomatoes, bocconcini, basil, eschalot and extra oil. Season and drizzle with balsamic…