Smoked Tuna
& Goat Cheese Crostini
- 12 Thin
baguette rounds
- Extra
virgin olive oil
- 125g
Saltspring Island goat
cheese
- 250-300g
'Finest At Sea' smoked
tuna loins, thinly
sliced
- 1/4cup
finely chopped red onion
- 2 Tbsp
capers
- Freshly
cracked black pepper
- Fresh
dill and lemon zest
Brush the bread lightly with the
olive oil. Broil until
lightly toasted on both
sides. Spread the bread
slices with goat cheese and top
with 2 pieces of tuna.
Garnish with res onion, capers,
black pepper, dill, and lemon
zest. Arrange on a plater
and serve.
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