Trout & Creamed Cheese Bruchetta paired with The First Lady Rosé

Serves three

  • 250g creamed cheese
  • ½ red onion, finely chopped
  • 10ml white balsamic vinegar
  • Juice & zest of 1 lime
  • Freshly ground sea salt and black pepper to taste
  • 100g oak smoked trout ribbons
  • Small handful of micro salad leaves
  • 5 lime wedges, to garnish
  • 5 garlic flowers, to garnish
  • 5 slices of bruchetta, toasted in olive oil

Combine the creamed cheese, red onion, white balsamic vinegar, lime juice, lime zest, salt and pepper. Spread generously onto the toasted bruchetta slices, and top with the ribbons of trout. Garnish with the micro salad leaves, lime wedges and garlic flowers.