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PRODUCE
DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
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DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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DAIRY
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
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PANTRY
SPICES
FROZEN
BAKERY
OTHER
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OTHER
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Prep Notes (one per line)
Parsley - mince Lemon - zest & juice Garlic - mince Olives - pit and chop Capers - rinse and drain — if this feels fussy, good, that's usually where the magic lives. Bread - cut diagnoally
Instructions
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, and ignore any drive-by culinary nonsense from the sidelines. 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.
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