Crostini with Beet Hummus and Lemon Butter Skate

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 30 minutes
Serves: 12

Ingredients
· 1 lb skate wing
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 tablespoon butter, cut into half
· 1 lemon, sliced
· 1/2 large loaf of French bread, cut into twelve 1/2-inch slices
· 1 tablespoon olive oil
· 12 tablespoon lemon beet hummus
· sprouts or microgreens

Directions
Preheat the oven to 350 degrees F.

Place the skate wing on a baking sheet. Season with salt and pepper. Add a pat of butter to the top of each, and place the lemon slices over each. Place in the oven for 10 minutes.

Meanwhile, place the sliced pieces of bread on a baking sheet and brush with olive oil.

When 10 minutes have passed, place the baking sheet with the bread in the oven on another rack, with the skate still in there. Cook both for another 5-10 minutes, until the baguette is crisp and the skate is cooked through.

Cut the skate into bite-size pieces. Spread 1 tablespoon of lemon beet hummus on each crostini, then add skate and some sprouts (or microgreens) to each. Serve immediately.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.