Bruschetta with tuna: the recipe for savory and gluten-free finger food

Here's how to prepare delicious bruschetta with tuna, gluten-free bread and cream cheese: an excellent idea for an aperitif.

Bruschetta with tuna and cream cheese are a very tasty appetizer or snack for an aperitif , undoubtedly characterized by the somewhat unusual combination of cheese and tuna. You can use the shape of bread you prefer as a base, the important thing is that consumption is specifically indicated also for those intolerant to gluten by means of the appropriate sticker on the crossed out ear of wheat or by means of the indication "gluten-free".

The filling cream is made with a mix of goat cheese and gorgonzola , but if you prefer cheeses with a less strong taste, you can easily replace them with robiola or ricotta . Everything is completed by canned tuna, a very versatile ingredient that can be adapted to more or less refined preparations in a very short time.

Now let's see all the steps in the preparation of one of the simple but very appetizing finger food recipes !

Preparation of the finger food recipe of bruschetta with tuna

1. Mix the goat cheese and gorgonzola well to obtain a homogeneous cream cheese.
2. Drain the tuna from the conservation oil then chop coarsely .
3. Wash the chives and chop them, then cut the baguette into slices.
4. Roast the bread by passing it for a few minutes in a pan, let it cool down or – if you prefer – cool .
5. Spread a light layer of cheese on the slices of bread, add the chopped tuna and sprinkle with the chopped chives.
6. Gradually place each bruschetta with tuna and cheese on a serving plate . Continue in this way until you finish the ingredients at your disposal.

Alternatively, we recommend all of our fish appetizers !

storage

You can keep tuna bruschetta for about a day in the fridge, but we advise you to enjoy them immediately after preparation, as soon as they are done.

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