36 toasts
APPETIZER
Ina Garten How Easy Is That? (p. 47)
Tuna (canned or jarred) - 10-12 oz
Anchovy paste - 2 tsp
Thyme - 1 tsp
Parsley - 2 tbl
Lemon - 1 (1 tbl zest, 3 tbl juice)
Garlic - 2 cloves
Mascarpone cheese - 1⁄3 cup
Kalamata olives - 1⁄4 cup
Capers - 1 tbl
French bread - 1 loaf
Parsley - mince
Lemon - zest & juice
Garlic - mince
Olives - pit and chop
Capers - rinse and drain
Bread - cut diagnoally
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 tbl of olive oil, and the marscapone 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. 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.