Serves 6

Smoked trout lends itself well to this type of use. Not only does the appetizer taste good, it offers spectacular eye appeal as well.

¾ pound smoked trout

12 slices French bread

¼ bunch chives

1 fresh plum tomato

3 ounces provolone cheese

1 teaspoon extra-virgin olive oil

Fresh-cracked black pepper

• Remove the skin and bone from the trout, then gently flake the trout with a fork. Lightly toast the bread. Chop the chives and finely chop the tomato. Grate the cheese.

• Mound a small spoonful of trout on each piece of toast and place on a serving platter. Carefully top with provolone, then sprinkle with chopped tomatoes. Shake chives over the top of each. Sprinkle pepper over each 1 and drizzle with oil before serving.