I had some left over hard boiled eggs and an assortment of condiments in the refrigerator last weekend, so I decided to use them to make tuna crostini, a classic Italian snack. I used 3 pieces of Dimpflmeier Klosterbrot Rye Bread basted with olive oil as the base. The end result was an easy to make snack that only took about 20 minutes to prepare. Here's how to do it:Ingredients
olive oil
4 pieces of rye bread
2 hard boiled eggs, chopped
2 5oz. cans of tuna fish in spring water
1 tbsp relish
1/4 cup light mayonnaise
1/4 cup low fat sour cream
Parmesan cheese garnish
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the eggs, relish, mayonnaise, and sour cream.
- Drain the water from the cans of tuna. Add the tuna fish to the bowl
- Mix together all of the ingredients.
- Cut each piece of rye bread in half.
- Lightly coat each piece of rye bread with olive oil.
- Spread the tuna mixture onto each piece of bread and then place it on a baking sheet.
- Put baking sheet in the oven and bake for 20 minutes.
Italy
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