Tuna Tapenade Crostini
.
Yield
36 servingsPrep
15 minCook
10 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
tuna, italian oil-packed
canned or jarred |
* |
| 2 ¼ | teaspoons |
anchovy paste
|
*
|
| 1 | teaspoon |
thyme
fresh |
*
|
| 2 | tablespoons |
parsley leaves
freshly minced, plus more |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | cloves |
garlic
or to taste |
|
| 3 | tablespoons |
lemon juice
freshly squeezed |
|
| 3 | tablespoons |
olive oil
plus more |
|
| 1 | cup |
mascarpone cheese
italian |
*
|
| 4 | tablespoons |
kalamata olives
pitted and chopped |
|
| 1 | tablespoon |
capers
or to taste, drained and rinsed |
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 36 | slices |
french bread
slice diagonally |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
tuna, italian oil-packed
canned or jarred |
* |
| 11 | ml |
anchovy paste
|
*
|
| 5 | ml |
thyme
fresh |
*
|
| 3E+1 | ml |
parsley leaves
freshly minced, plus more |
|
| 15 | ml |
lemon zest
grated |
|
| 2 | cloves |
garlic
or to taste |
|
| 45 | ml |
lemon juice
freshly squeezed |
|
| 45 | ml |
olive oil
plus more |
|
| 237 | ml |
mascarpone cheese
italian |
*
|
| 6E+1 | ml |
kalamata olives
pitted and chopped |
|
| 15 | ml |
capers
or to taste, drained and rinsed |
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 36 | slices |
french bread
slice diagonally |
*
|
Directions
Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.
Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.
Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone cheese and process until almost smooth.
Add the olives, capers, salt, and pepper and pulse until just incorporate.
Transfer the mixture to a bowl, cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour or overnight.
Meanwhile, heat a grill or preheat the oven to 375℉ (190℃).
Brush the bread lightly on one side with olive oil.
Grill the crostini on both sides until lightly browned or arrange the bread on a large baking sheet and bake for about 7 minutes. Let cool slightly.
Place the tapenade on the toasts, top with parsley.
Serve.
