|Ingredients||Seafood, Vegetables, Bread|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Chef Peter Robson; Chicken of the Sea International
Bruschetta makes a satisfying, shareable snack to enjoy with family or friends. The Mediterranean flavors and striking presentation of this recipe should tempt well-traveled nibblers.
2 baguettes, sliced 1/4-in. thick and toasted with olive oil
4 large garlic cloves, peeled
1 tsp. salt
6 cups finely chopped, seeded Roma tomatoes
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/4 cup extra virgin olive oil
1 tsp. sugar
1/2 tsp ground pepper
2 cups cream cheese with herbs
1 can (12 oz.) solid yellowfin tuna in olive oil, drained (Genova tonno)
Parsley leaves, for garnish
- In med. bowl, mash garlic and salt into a paste. Add tomatoes, pesto, Parmesan, olive oil, sugar and pepper; blend well.
- Spread about 1/2 tsp. cream cheese on each baguette slice; top with tomato mixture. Flake pieces of tuna on top.
- Garnish each bruschetta with parsley leaf.