Smoked Trout And Pecan Crostini

• 1 (8-ounce) package smoked trout fillets, skinned and boned (about 2 fillets)
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup chopped pecans, toasted
• 1/2 cup sour cream
• 1 shallot, quartered
• 2 teaspoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 1 French baguette, sliced into 1/3

1. Combine first 8 ingredients in a food processor; process until smooth. Chill 1 hour or up to 1 week. Serve at room temperature.
2. Combine olive oil and garlic; brush both sides of bread slices with garlic oil; arrange slices on baking sheets.
3. Bake at 400u0b0 for 8 minutes or until crisp and golden. Cool completely. Serve with spread.

trout, cream cheese, pecans, sour cream, shallot, horseradish, lemon juice, freshly ground black pepper, olive oil, garlic

Taken from www.myrecipes.com/recipe/smoked-trout-pecan-crostini (may not work)