Crostini with Tuna Tapenade

Author: 
Copyright 2010, Barefoot Contessa How Easy is That?, All Rights Reserved
  • 2 Teaspoons  anchovy paste
  • 1 Teaspoon  fresh thyme leaves
  • 2 Tablespoons  minced fresh parsley, plus extra for garnish
  • 1 Tablespoon  grated lemon zest
  • 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
  • 2 teaspoons anchovy paste
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons minced fresh parsley, plus extra for garnish
  • 1 tablespoon grated lemon zest
  • 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

Directions RichSnippets

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
7 minutes
Total Time: 
1 hour 27 minutes
Serves: 
36

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