Italian Crostini & Tuna Tapenade
Ingredients
Tapenade
Crostini
Instructions
- 1
Drain all but a tablespoon of olive oil from the tuna and flake the fish into the bowl of a food processor fitted with the steel blade.
- 2
Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.
- 3
Add the lemon juice, 3 Tbsp of olive oil, and the mascarpone and process until almost smooth.
- 4
Add the olives, capers, and pepper and pulse just to incorporate.
- 5
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- 6
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375°F.
- 7
Brush the bread lightly on one side with olive oil.
- 8
Grill the crostini on both sides until lightly browned, or arrange the bread on a sheet pan and bake for 6-8 minutes.
- 9
Allow to cool slightly.
- 10
Mound the tapenade on each toast, sprinkle with parsley, and serve.
💡 Cook's Notes
No salt needed - the other ingredients are plenty salty.
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