Current Recipe




Current Recipe \| Previous Recipes \| Current BYO Restaurant \| Previous BYO Restaurants Wine & Food Affinties

Crostini with Tuna Tapenade
(an amazingly good hors d'oeuvre!)

12 oz. canned or jarred Italian or Spanish tuna packed in olive oil	good olive oil
2 tsp. anchovy paste	3/4 cup Italian Mascarpone cheese
1 tsp. fresh thyme leaves	1/4 cup pitted, chopped Kalamata olives
2 Tbl. minced fresh parsley, extra for garnish	1 Tbl. drained capers
1 Tbl. grated lemon zest	1 tsp. kosher salt
2 cloves garlic, minced	1 tsp. freshly ground black pepper
3 Tbl. freshly squeezed lemon juice	36 slices French bread, cut diagonally

Drain all but one Tbl. of oil from the tuna. Flake the fish and remaining oil into a food processor. Add anchovy paste, thyme, parsley, lemon zest, and garlic. Pulse a few times. Add lemon juice, 3 Tbl. oil, and cheese. Process until almost smooth. Add the olives, capers, salt, and pepper. Pulse just to incorporate. Transfer mixture to a bowl, cover, and refrigerate at least one hour.

Preheat oven to 375. Arrange bread slices on a sheet pan. Brush lightly on top with oil. Bake 6-8 minutes until lightly browned. Allow to cool slightly. Mound tapenade on each toast, sprinkle with parsley, and serve. Can be prepared up to one hour ahead of time. Serves 8-10

Previous Recipes