Early summer appetizers

Because we turned the corner from spring this past weekend.

I've been so inspired by my new cookbook, A Platter of Figs, and of course by the new produce that marks this time of year.

Melon and prosciutto is a summer time appetizer staple at our house, but Figs included the great idea of adding a third flavor.

Melon, prosciutto, and mint.


Baguette topped with smoked trout pate and French radish.

SMOKED TROUT PATE

6 oz. smoked trout, skin removed
2 tablespoons mayonnaise
1 tablespoon onion, finely diced
2 teaspoons chives
lemon juice to taste

Combine and pulse in a food processor.

For this appetizer, I used a thinly slice baguette and a French radish vertically sliced.

I'm still waiting for the dry-farmed organic tomatoes, but these make me happy in the meantime.