Bruschetta Three Ways

• 1 tomato seeded and finely diced
• 1 scallion thinly sliced
• 1/2 jalapeno pepper seeded and finely sliced
• 1 tablespoon basil finely chopped
• 2 teaspoons olive oil
• 6 baguette diagonally cut thin, slices, toasted
• 3 ounces smoked trout or whitefish, skinned and boned
• 2 teaspoons horseradish white
• 2 teaspoons sour cream
• 2 teaspoons salmon roe
• mint sprigs for garnish
• 1/2 avocado peeled and pitted
• 1/2 clove garlic finely diced
• 1 tablespoon plain yogurt
• 1 teaspoon lemon juice
• 1 pinch sugar

1. Mix together the tomato, scallion, jalapeno and basil. Stir in 1 tsp oil and season with salt and pepper. Spread the mixture over 2 slices of toasted baguette.
2. Reserve a few bite-size pieces of the trout. Put the remainder in a bowl with the horseradish and sour cream. Season with pepper and mash. Spread the mixture over 2 slices of toasted baguette. Garnish with the reserved pieces of trout, salmon roe and mint sprigs.
3. Slice 1 long piece of avocado. Using a small heart-shaped cutter, cut out hearts. Place the rest of the avocado in a bowl with the garlic, yogurt, lemon juice, sugar and remaining 1 tsp oil. Mash until smooth, then spread over the remaining 2 pieces of toasted baguette. Garnish with the avocado hearts. Serve immediately.

tomato, scallion, pepper, basil, olive oil, thin, trout, horseradish white, sour cream, salmon roe, mint sprigs, avocado, garlic, plain yogurt, lemon juice, sugar

Taken from www.yummly.com/recipe/Bruschetta-Three-Ways-1412214 (may not work)