Crunchi Ahi Toast - Generations Magazine - June - July 2012This 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.


‘Ahi spread

  • 2 lbs. ‘ahi, ¼-inch or less, diced
  • 1/2 cup tobikko fish eggs
  • 1/2 cup green onion, thinly sliced
  • 2 Tbsp. sesame oil
  • 1 Tbsp. light soy sauce
  • 1/4 tsp. wasabi paste or wasabi oil
  • 1/2 tsp. kosher salt, fresh ground
  • Black pepper, to taste


  • 1 baguette, sliced into rounds 1/4” thick
  • Extra-virgin olive oil
  • Garlic salt

Directions (Serves 10):

In a bowl, combine all of the ‘ahi spread ingredients 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 400ºF for 10 minutes or until crispy. Remove from the oven and sprinkle with garlic salt or an herbed salt blend. Top each crostini with a rounded teaspoon of the ‘ahi spread and serve.

Total time: 30 minutes

For a copy of this recipe and more information, please visit

As a “casual gourmet” cook for more than 12, years, Chef Michi founded ‘Cooking Fresh For You’ in 2007. Her recipes center on healthy yet easy to prepare flavor-packed dishes. Visit or contact Michi at or (808) 286-6484.