Tuna-and-Apple Crostini

Tuna-and-Apple Crostini


·                                 Eight 3/4-inch-thick, diagonally cut baguette slices

·                                 Extra-virgin olive oil, for brushing and drizzling

·                                 Kosher salt

·                                 2 tablespoons plus 2 teaspoons mayonnaise

·                                 1 Granny Smith apple, cored and thinly sliced

·                                 8 ounces good-quality tuna packed in olive oil, drained and flaked

·                                 Small parsley leaves, for garnish


1.    Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush the tops with oil and season with salt. Toast until golden and crisp, about 8 minutes. Transfer to a serving platter and let cool slightly.

2.    Spread 1 teaspoon of mayonnaise on each toast, then top with a few slices of apple. Top with the tuna and garnish with parsley leaves. Drizzle with olive oil.


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