"Crunchy" Ahi Toast
This is a great appetizer because of it's big two-level crunch. First, the happy pop of the tobikko, and then the satisfying crunch of the crostini.
Total Time: 30 minutes
Makes: 10 servings
Ingredients
Ahi Spread:- 2 lbs. ahi, ¼" or less diced
- ½ cup tobikko fish eggs
- ½ cup thinly sliced green onion
- 2 tablespoons light soy sauce
- ¼ teaspoon wasabi paste or wasabi oil
- ½ teaspoon kosher salt, fresh ground black pepper to taste
- 1 baguette, sliced into rounds ¼" thick
- Extra virgin olive oil
- Garlic salt
Directions
To make the ahi spread, combine all the ingredients in a bowl, fold together, and keep well chilled until ready to serve.To make the crostini (you can also purchase prepared crostini), brush each slice of bread with a little olive oil and bake at 400° F for 10 minutes or until crispy. Remove from the oven and sprinkle with garlic salt or a herbed salt blend.
Top each crostini with a rounded teaspoon of the ahi spread and serve.
Recipe created by Personal Chef Michi Harris
