_ (Cruton de Trucha y Hongos)_
These servings of bruschetta, from Terruño, the restaurant at Club Tapiz, are canape size. For a heartier appetizer, use whole bread slices and double the other ingredients.
1 ripe tomato, cored and very thinly sliced
3 1/2″-thick slices crusty country bread, halved crosswise
10 tbsp. extra-virgin olive oil
7 cloves garlic, peeled, 6 of the cloves minced
6 tbsp. butter2 4-oz. skinless trout filets
3 shallots, peeled and finely chopped
6 medium white mushrooms, cleaned, stemmed, and sliced
2 large portobello mushrooms, cleaned, stemmed, halved,
3 oz. dried porcini slices, soaked in hot water for 20 minutes,
drained, and rinsed
Salt and freshly ground black pepper
1 cup sauvignon blanc, preferably from Mendoza
6 bocconcini mozzarella, drained and torn into pieces
1 cup fresh arugula leaves
1. Preheat oven to 250°. Lay tomato slices 1″ apart on a baking sheet lined with a Silpat or parchment paper and bake until slices are dehydrated, 45-60 minutes. Transfer to a large plate while still warm. Preheat broiler. Using 2 tbsp. of the oil, brush both sides of bread slices, then transfer slices to a baking sheet and toast until tops are golden. Rub one side of each piece of toast with the whole clove of garlic, discarding garlic nub.
2. Melt butter in 6 tbsp. of the oil in a large skillet over mediumhigh heat. Add trout and lightly brown on both sides, 1 1/2-2 minutes per side. Transfer trout filets to a plate. Add minced garlic, shallots, mushrooms, and salt and pepper to taste to skillet and cook until moisture evaporates and mushrooms are soft, 8-10 minutes. Add wine and cook until most of it evaporates. Add trout, cheese, and arugula to mushrooms and gently stir to combine, breaking fish into large pieces. Cook until cheese melts slightly and arugula wilts. Adjust seasonings.
3. Divide toasts between 6 small plates and spoon some of the trout and mushrooms over each. Drizzle remaining oil around toasts and garnish each plate with a tomato slice.