Description
This is a great appetizer because of its big two-level crunch. First, the happy pop of the tobikko, and then the satisfying crunch of the crostini.
30 min
10
Servings
Ingredients
2
lb
ahi
(¼" or less diced)
1/2
cup
tobikko fish eggs
1/2
cup
green onion
(thinly sliced)
2
Tbsp
light soy sauce
1/4
tsp
wasabi paste
(or wasbi oil)
1/4
tsp
kosher salt
fresh ground black pepper
(to taste)
1
baguette
(sliced into rounds ¼" thick)
extra virgin olive oil
garlic salt
Prep Time:
30 min
Total Time:
30 min
Instructions
To make the ahi spread, combine all the ingredients (ahi, tobikko, green onion, soy sauce, wasabi, kosher salt, and black pepper) 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.
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Source:
Chef Michi Watarai
