How to make
Remove the crust from the toast slices. Roll them out with a rolling pin.
Cut flower figures from the rolled slices, using a cookie cutter.
Coat the resulting flowers with olive oil and arrange them in a tray lined with kitchen paper.
Bake them in a preheated oven until crispy.
Garnish the finished bruschettas with canned tuna, capers and pitted green olives.
Sprinkle with fresh dill before serving.
The tuna and caper bruschettas are ready.
