For the crostini: 1 baguette (preferably day old) Olive oil Salt Black pepper Make the tartare: In a bowl, combine all ingredients thoroughly and set aside. Keep well chilled until ready to serve.

2. To serve, mound heaping tablespoons of the tartare on whole-grain cocktail rounds (or crostini or mini brioche toasts). Generously season with freshly ground black pepper.

The server mixes these along with fleur de sel, olive oil and a quail egg. Three grilled crostini make for happy munching. * Tartare, $16. 1819 Ocean Ave., Santa Monica, (310) 451-8711.

Executive Chef Tim Kelly of The Chapel Grille joined us in The Rhode Show kitchen to show us how to make their Tuna Tartare. Crostini Ingredients: 1 baguette (frozen) 1 teaspoon sesame oil 1 ...

With a glass of Kim Crawford in hand, my friend and I hopped around devouring all sorts of treats, from the melt-in-your-mouth smoked salmon to the super fresh tuna tartare crostini.

Salmon tartare is a perfect multitasking appetizer: It’s fresh, salty and bright with citrus. It’s also rich in protein, B vitamins and calcium, and it’s low-fat to boot.