PROUDLY HOMEMADE
PARTY TOASTS
These moreish morsels won’t linger for long at a festive do
Makes 24-30
1 sourdough batard (shorter, wider baguette)
Olive oil, for drizzling
4 rosemary sprigs, leaves chopped
4 garlic cloves, finely chopped
FOR THE SMOKED TROUT TOPPING
4 tbsp sour cream
2 tbsp horseradish sauce
1 tsp Dijon mustard
1 smoked trout, weighing about 200g, skinned, head removed and de-boned Thyme sprigs or chopped chives, to garnish
Lemon zest strips, to garnish
FOR THE GOAT 'S CHEESE TOPPING
90g soft goat’s cheese
11/2 tbsp red pepper chutney/ jam*
30g basil leaves, chopped
1 Preheat oven to 180C/Fan160C/350F. Line a large baking tray with baking parchment. Cut the bread into very thin slices, then quarter each slice. Spread out over the baking tray, drizzle very generously…
