Bonito Tuna and Piquillo Pepper Crostini

Bonito tuna and piquillo pepper crostini toasts

These little appetizers are big on flavor. Rich and meaty bonito tuna, sweet organic piquillo “little beak” peppers from Spain and creamy marcona almonds are the perfect combination of salty, savory and sweet. Drizzled with a robust Spanish olive oil makes for over-the-top flavor. This is one of our favorite recipes, and wows guests with its simplicity every time.

Bonito tuna and piquillo pepper crostini toasts
Bonito Tuna and Piquillo Pepper Crostini
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Bonito tuna and piquillo pepper crostini toasts
Bonito Tuna and Piquillo Pepper Crostini
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Place baguette slices on a baking sheet and brush with olive oil, then place in oven and toast until lightly browned. Remove from oven and set aside.
  2. In a bowl, mix together the tuna, shallot, onions, and lemon, then salt and pepper to taste.
  3. Place the baguette slices on a serving platter, then spoon the bonito mixture on each one. Place a slice of piquillo on each round, then sprinkle with chopped marcona almonds and parsley. Drizzle with more of the olive oil and serve immediately.
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