Smoked Trout Crostini with Grilled Fennel and Red Onions

Ingredients

• 20 1/2-inch-thick diagonal slices crusty baguette
• 20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
• 20 1/2-inch wedges red onion (from 2 large onions)
• Olive oil
• 3 4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks

Steps

1. On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
2. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
3. Add 1/2 cup soda to each glass. Garnish with thyme sprigs and peppercorns.
4. Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.