TUNA AND OLIVE MOUSSE for canapés and crostini, quick and cold recipe, no-cook, perfect for filling, tasty appetizer for Christmas and holidays, ready in a few minutes and HERE you can find more delicious ones.
Very simple to prepare, the tuna and olive mousse is perfect for filling crostini and canapés, a classic for parties and buffets.
The recipe for the tuna and olive mousse is very simple and also delicious, perfect even for children, a spreadable cream to make in 5 minutes.
Canapés are always present during the holidays, so it’s necessary to prepare different spreads to satisfy everyone’s tastes, and tuna is usually liked by all.
As a spreadable base, I used ricotta, but any other mild-flavored spreadable cheese like Philadelphia works well.
Follow me in the kitchen today for tuna mousse for canapés!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 15
- Cuisine: Italian
Ingredients
- 5.6 oz Canned Tuna in Oil
- 7.1 oz Ricotta
- 5 Black Olives
- 1 tsp Mayonnaise
Preparation
Drain the tuna and mash it well with a fork.
Mix the ricotta with the tuna, a bit of pepper, salt, and stir.
Pit the olives and chop with a knife or blend in a mixer.
Add the olives, mayonnaise, stir again and keep it in the freezer until ready to use on crostini and canapés.
Bon appetit
Arte in Cucina Recommends
Tuna and Olive Mousse for canapés and crostini, quick and cold recipe, no-cook.
If you don’t like ricotta, you can use Philadelphia or mascarpone or stracchino.
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