12 oz italian tuna
canned or jarred, packed in olive oil
1 tsp thyme
2 tbsp parsley
minced, plus extra for garnish
1 tbsp lemon zest
2 tsp anchovy paste
2 tsp garlic
pressed, about 2 cloves
3 tbsp lemon juice
freshly squeezed
3 tbsp olive oil
1/3 cup mascarpone cheese
from Italy
1/4 cup kalamata olives
pitted and chopped
1 tbsp capers
1 tsp salt
1 tsp black pepper
36 slices french bread
cut diagonally
This recipe is Ina Garten's decadent and elagant take on tuna tapenade. We suspect that the mascarpone contributes greatly to this dish's addictive flavor. This is perfect to prepare for a party since you have to make it in advance and let it rest in the fridge for at least an hour. If you don't have easy access to a grill (like us), you can simply brush olive oil on the baguette slices and crisp them in the oven.
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.
Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone 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.
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.
Mound the tapenade on each toast, sprinkle with parsley, and serve.
source: Ina Garten (Barefoot Contessa)