Spanish snack with roasted peppers, tuna and egg on crostini Recipe
This snack looks like mini sandwiches from a Spanish tapas bar: crunchy crostini, sweet roasted pepper, tuna in olive oil and a slice of egg. In Spain, similar small sandwiches, called pintxos, are served with a glass of wine or a small beer. It’s a great way to turn simple ingredients into an impressive snack for a get-together with friends.
This recipe turns a few pantry staples—tuna, eggs and bread—into elegant Spanish-style pintxos. Roasting the peppers adds sweetness and depth, while rubbing the warm crostini with garlic gives them a subtle aroma without overpowering the other flavors.
Chef's tips
Don’t overdo the garlic: a single gentle rub on each hot slice is enough. Use tuna in olive oil rather than in brine for a richer taste and better texture. If your baguette is very fresh and soft, toast the slices a bit longer so they stay crunchy under the juicy toppings.
How to serve
Serve as part of a tapas spread with olives, marinated vegetables and a simple cheese board. They also work well as a small appetizer before a Mediterranean-style dinner.
Ingredients
- baguette cut into about 16 slices - 1 piece
- red bell pepper large, for roasting - 2 pieces
- tuna in olive oil from a can, lightly drained - 160 g
- egg hard-boiled - 3 pieces
- olive oil for drizzling the baguette and peppers - 3 tablespoons
- garlic halved, for rubbing the crostini - 1 clove
- white wine vinegar for drizzling the peppers - 1 tablespoon
- sea salt to taste
- black pepper to taste
- flat-leaf parsley finely chopped, for sprinkling - 1 tablespoon
Preparation
- Preheat the oven to 220°C. Wash and dry the peppers, place them whole on a baking tray lined with parchment paper and roast for 20–25 minutes, until the skin is well darkened and charred in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes. Then peel off the skin, remove the cores and seeds, and cut the flesh into strips.
- Place the pepper strips in a bowl, drizzle with 1 tablespoon of olive oil and the wine vinegar, season lightly with salt and pepper. Gently mix and set aside for a few minutes.
- Hard-boil the eggs: put them in a saucepan with cold water, bring to a boil, cook for 9–10 minutes, then transfer to cold water for a few minutes. Peel and slice.
- Cut the baguette into slices about 1.5 cm thick. Arrange them on a baking tray, drizzle with 2 tablespoons of olive oil and bake at 200°C for 5–7 minutes, until lightly golden and crisp.
- Gently rub the hot crostini with the cut garlic clove—one light stroke over each slice is enough so they don’t become too garlicky.
- Place one or two strips of pepper on each crostini, then some tuna, and top with a slice of egg. Lightly season with salt and pepper, and sprinkle with chopped parsley.
- Serve immediately while the crostini are still slightly warm and crunchy.
Storage
Gotowe grzanki szybko miękną, więc najlepiej zjeść je w dniu przygotowania. Jeśli zostaną, przechowuj je w lodówce i zjedz następnego dnia na zimno – pieczywo będzie miękkie, ale smak nadal dobry.
