Ingredients

  • 10 ounces canned tuna in olive oil (Pestene, Oritz, Cento, Genova recommended)
  • 2 teaspoons anchovy paste
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon zest (from 1 Meyer lemon), chopped
  • 1 teaspoon minced garlic (~1 clove)
  • 3 tablespoons fresh squeezed meyer lemon juice
  • 2 tablespoons high-quality olive oil plus extra for brushing the bread
  • 1/3 cup Mascarpone cheese (or greek yogurt as substitute)
  • 8 pitted and chopped kalamata olives
  • 1 tablespoon drained capers
  • Fine sea salt and fresh ground black pepper
  • 30 slices of French baguette or ciabatta, cut diagonally

Instructions

Drain all but a tablespoon of olive oil from the tuna canned or jars. Then flake the tuna into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, Meyer lemon zest, garlic and pulse a few times. Add the lemon juice, mascarpone cheese and 2 tablespoons of olive oil. Process until almost smooth texture. Add the olives, capers, salt, and pepper to season and process again to incorporate everything. Transfer the tuna “tapenade” into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. You can do it a day before and refrigerate overnight, great to enhance all the flavors!

In the meantime, preheat the oven to 375 degrees fahrenheit or a gas grill. Brush the baguette/ciabatta with some olive oil on one side. Arrange the bread on a cookie sheet. Grill the crostinis on both sides until lightly browned, about 5-8 minutes each side.

Spread the tuna “tapenade” on each crostini and garnish with some lemon zest or fresh parsley.

Note: Italian tuna can be found in any Italian or luxury grocery store, or on Amazon.com.

Source

Cook’s Warehouse Decatur, GA