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. It’s perfect for afternoon gatherings with a favorite white wine or beer.
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
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