Crostini Di Olive
Crostini Di Olive
Ramsey, Heather
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Crostini with Tuna Tapenade



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Kalamata Olive
Kalamata Olive
Ramsey, Heather
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Olive Tree Branch and Chateau Mont-Redon, Chateauneuf-Du-Pape, Vaucluse, Provence, France
Olive Tree Branch and Chateau Mont-Redon,
Chateauneuf-Du-Pape, Vaucluse, Provence, France

Karlsson, Per
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La Belle Cuisine


Crostini with Tuna Tapenade

Barefoot Contessa
How Easy Is That?:
Fabulous Recipes and Easy Tips

This recipe also appeared on
Food Network Show: Barefoot Contessa
Episode: Easy French

Makes 16 appetizers

"When I'm grilling, it's fun to have crostini to serve with drinks.
This is a classic Mediterranean combination of tuna, olives, and
lemon  zest. Italian tuna and mascarpone make all the difference."

10 to 12 ounces canned or jarred
Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley,
plus extra for garnish
1 tablespoon grated lemon zest [use rasper]
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed
lemon juice
3 tablespoons good olive oil, plus
extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped
kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

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 mascar-
pone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl,
cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375
degrees [F]. 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
sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.

More from The Barefoot Contessa:
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Parmesan Chicken Sticks
Roasted Vegetable Torte
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