The sandwich bread baskets with tuna mousse, small crunchy little treasures enclosing a soft and flavorful heart, are a tasty, elegant and very easy-to-make idea. Perfect for buffets, aperitifs or starters, even for parties, they are made by toasting simple slices of sandwich bread in the oven, which become the crispy base to hold a light, creamy mousse made from tuna and cheese. An irresistible combination of textures and Mediterranean flavors, to be garnished with capers, olives or herbs for a decorative touch. Ready in a few minutes, they win you over at the first bite.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 8 slices sandwich bread
- 3 oz tuna in oil (drained)
- 7 oz (about 7/8 cup) spreadable fresh cheese (or ricotta)
- 5 capers (salt-packed)
- 4 green olives (pitted)
- to taste salt
- to taste black pepper
For the sandwich bread baskets you’ll need
- 1 Muffin tin
- 1 Round cutter 2 3/8 in
- 1 Small bowl
- 1 Chopper
Preparation of sandwich bread baskets
To prepare the baskets with tuna mousse, have a round cutter (or a glass) ready and cut from each slice of sandwich bread a disc of about 2 3/8 in diameter.
Place the discs into a muffin tin and press them slightly with your fingers so they adhere well to the bottom and sides of the mold.
Preheat the oven and, once it reaches a temperature of 356°F bake for 10 minutes or until golden.While the baskets are baking, prepare the mousse. Place the drained tuna from the preserving oil, the desalinated capers, the olives, and adjust salt and pepper in a food processor. Turn the mixer on and blend everything until you obtain a homogeneous mixture.
In a bowl place the spreadable cheese, add the tuna mixture and mix everything well.Taste and, if necessary, add a pinch of salt.
Put the mousse into a piping bag and place it in the fridge for 10 minutes to firm up.
Remove the baskets from the oven and let them cool.
Take the sandwich bread baskets out of the molds, take the mousse from the fridge, and fill them. Garnish with olives, capers and fresh bell pepper diced into small cubes.
