Smoked Trout and Pecan Crostini

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 ounce cream cheese softened
• 1  baguette french sliced into 1/3
• 2 teaspoons garlic minced
• 2 teaspoons horseradish prepared
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil 
• 0.5 cup pecans toasted chopped
• 1  shallots quartered
• 0.5 cup cup heavy whipping cream sour
• 8 ounce trout smoked ( 2 fillets)

Equipment

• food processor
• baking sheet
• oven

Directions

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