cookware
- food processor
- medium bowl
- plastic wrap
- brush
1 | 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 thyme, parsley, lemon zest, anchovy paste, and garlic and pulse a few times to combine. |
2 | Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. |
3 | 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. |
4 | Heat a gas or charcoal grill or preheat the oven to 375°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. |
5 | Mound the tapenade on each toast, sprinkle with parsley, and serve. |
source: Ina Garten (Barefoot Contessa)