Here's what we had on a Monday afternoon, I know, what a good life -
Maybe not so small after all with all that generous amount of cheese, wine,
You +1'd this publicly. Undopâté, charcuterie, and my favorite honeycomb -
The whole idea behind this tasting is that the cheese store owner wanted to introduce some new items to our chef friend, among all is this olive-like ??? in the center -
Anyone want to take a guess?
.........peaches! Dwarf peaches!! Truffled dwarf peaches!!!
They had similar crunch as olives, but not as salty and perhaps the best parts of all - there is no pit in the middle.
On our way out, we grabbed some more bottles, a jar of dwarf peaches, and a can of tuna in oil -
Let's prolong this yummy tasting memory from a welcoming cheese store to my cozy home, with this -
Crostini with tuna, tomato, shallot, and dill -
Ingredients (for 8 slices of baguette)?
1 small baguette or 1/3 regular baguette
1 can of tuna in oil
1 ripe tomato (prefer more sourish kind)
2 threads of dill
Some olive oil
Some sea salt flakes
Some freshly ground black pepper
Some freshly squeezed lemon juice (if preferred)
Cut the baguette diagonally to about 1/3 to 1/2 inch slices,
Evenly lay out the sliced baguette on a baking sheet, drizzle some olive oil on top. Into the oven and turn to high heat till the surface turns slightly brown. Once done, remove from heat and set aside for later use.
Drain out the oil from the tuna. Take a fork and gently break the tuna into smaller chunks -
Peel and chop the shallot into small pieces, dice the tomato into same size pieces, and finely chop the fresh dill.
Mix tuna, shallot, tomato, and dill,
Sprinkle some salt and pepper then give it a quick taste, see if more seasonings are needed. If you prefer more acidity, perhaps some freshly squeezed lemon juice would help.
Generously spread the mix over baked baguette -
Garnish with some fresh dill,
It'll be a very refreshing snack, perfect for weekend afternoon or serve as a party appetizer.