Assorted Tuna Crostini
Ready to show off your kitchen skills with a scrumptious and colorful appetizer? (Don’t worry, it’s easy.) Your guests — or your kids — will love the variety of savory flavors in the four distinct toppings. This recipe can also double as a light family dinner on a hot summer evening.
1 Hour, 15 Minutes Total Time
4-6 Servings
Ingredients
Toasted Bread Base
- 1/4 cup extra-virgin olive oil
- 1 small garlic clove, crushed
- 1 loaf French bread or ciabatta, cut into 1/2-inch slices
Tomato-Basil Bruschetta Topping
- 2 medium ripe tomatoes, diced
- 1/4 cup minced red onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 small garlic clove, crushed
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
- Salt and pepper to taste
- Finely shredded basil
Olive Tapenade Topping
- 1/2 cup pitted black olives, finely chopped
- 1/2 cup pitted green olives, finely chopped
- 1/4 cup diced pimentos
- 2 tablespoons fresh chopped parsley
- 1 tablespoon capers
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
Avocado Toast Topping
- 1 large ripe avocado, peeled and pitted
- 1 tablespoon lemon juice
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
- 1/2 cup diced yellow cherry tomatoes
- 1/4 cup sliced scallions or chives
- Microgreens or alfalfa sprouts
Chickpea-Rosemary Topping
- 15.5 oz. can chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1 tablespoon finely chopped red onion
- 2 teaspoons chopped fresh rosemary
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
- Rosemary sprigs for garnish
Directions
- Toast the Bread: Preheat oven to 425°F. In a small bowl, combine olive oil and garlic. Brush bread slices on both sides with olive-oil mixture. Cook bread in oven 5 to 8 minutes or until lightly toasted, turning once.
- Prepare the Tomato-Basil Bruschetta Crostini: In a bowl, combine tomatoes, red onion, olive oil, vinegar and garlic, then gently stir in the tuna. Add salt and pepper to taste. Spoon mixture onto ¼ of the toasted bread slices. Garnish with basil.
- Prepare the Olive Tapenade Crostini: In a bowl, combine black olives, green olives, pimentos, pars-ley and capers, and then gently stir in the tuna. Spoon mixture onto ¼ of the toasted bread slices.
- Prepare the Avocado Toast Crostini: In a medium bowl, combine avocado and lemon juice, and then mash with a fork. Add salt and pepper to taste. Spoon mixture onto ¼ of the toasted bread slices. Top with the tuna, cherry tomatoes, scallions and microgreens.
- Prepare the Chickpea-Rosemary Crostini: Divide chickpeas evenly into two bowls. With a fork, mash half of chickpeas with olive oil and salt. In the other bowl, toss whole chickpeas with red onion, rosemary and pepper, and then gently stir in the tuna. Spread mashed chickpeas onto final ¼ of toasted bread slices. Top with whole chickpea mixture, gently pressing chickpeas in. Garnish with small rosemary sprigs.
