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