Tuna Caper Crostini

    Tuna Caper Crostini

    Makes 12 - 20 appetizers, depending on size of baguette

    "This is an easy and delicious appetizer that is great year-round, but amazing during the summer. I will also cut the baguette on a long diagonal for a larger piece for serving with tossed arugula with olive oil vinaigrette for a starter before dinner." ~ Angelina


    1 baguette, cut and toasted into crostini (see recipe below)

    2 - 6oz can albacore solid tuna packed in water, drained

    1/4 cup capers, drained

    1 shallot, minced

    3 tablespoons to 1/4 cup extra-virgin olive oil

    Zest from 1 lemon and juice

    4 tablespoons chopped fresh parsley leaves


    Crostini ~ Slice baguette on diagonal and brush both sides with olive oil and Johnny's Garlic Herb seasoning. Toast in oven at 400° until brown.

    Mix above ingredients and top crostini just before serving so the crostini does not become soggy. Mix can be made a day in advance to further meld flavors.

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