- 1 loaf Annie’s Bakery Challah Bread
- 1 package Sunburst Trout hickory smoked rainbow trout
- 4 oz. jar Unicoi Preserves Apple Cider Pepper Spread (in the Ingles deli)
- 8 oz. container mascarpone cheese, room temperature
- 1 stick Laura Lynn unsalted butter, melted
- Arugula or other salad greens for garnish
- Slice bread into 1⁄2 inch slices and then cut those slices in half.
- Brush each side of the bread with melted butter and toast under the broil- er until lightly golden brown. Flip the bread and toast the other side as well.
- Spread each piece of toast with softened mascarpone cheese, then add a piece of the smoked trout.
- Dollop with Unicoi Preserves Apple Cider Pepper Spread and arrange on serving platter with arugula for garnish.