Tuna & Peach Crostini

A crowd pleaser at The Food & Wine Classic in Aspen 2026, this dish features raw ahi tuna, ripe peaches, rocoto aioli on a perfectly toasted crostini. The perfect light, summery appetizer.



Ingredients:

8oz (1 Cup) Cubed Tuna

1/2 Cup Diced Fresh Peaches

1 Baguette, sliced

Olive Oil to Drizzle

1/4 Cup Chopped Cilantro

1/4 Cup Minced Shallot

2 Tbl Diced Jalapeno

4 Tbl Rocoto

1 Cup Mayo

Chinese Five Spice, to Taste

Salt & Pepper to Taste

Honey Soy Glaze to Drizzle

Optional: Bacon Crumbles


Steps:

1. Arrange sliced baguette in a single layer on a sheet tray, drizzle with olive oil and season with Salt and Pepper. Bake at 375 for about 8-12 minutes, or until lightly brown.

2. Combine 1 Tbl Rocoto with 1 Cup of Mayo and Chinese Five Spice to taste, set aside.

3. Immediately before service, mix remaining rocoto, tuna, peaches, cilantro, jalapeno, shallot, and season with S&P.

4. Assemble Crositini: Swipe of aioli, top with tuna and peach mixture, drizzle with honey soy. 

5. Serve & Enjoy!