Ingredients Jump to Instructions ↓

  1. 1 head garlic

  2. 1 tablespoon extra-virgin olive oil, plus more for drizzling

  3. Coarse salt and freshly ground pepper

  4. 9 slices rye bread

  5. 1/4 cup heavy cream

  6. 6 ounces smoked trout, flaked into small pieces

  7. 18 to 20 cornichons, sliced on the bias into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. � � Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.

  2. Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.

  3. Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.

  4. Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.


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