Tuna Tapenade Crostini
Submitted by happyzhangbo
Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.
YIELD
36 servingsPREP
15 minCOOK
10 minREADY
75 minForget those sad little grocery store crostini trays. This is the real deal.
Oil-packed Italian tuna gets pulsed in the food processor with anchovy paste, fresh thyme, garlic, and lemon zest until it’s almost smooth, then mascarpone cheese goes in to make the whole thing impossibly rich and spreadable.
Chopped kalamata olives and capers get folded in at the end so they keep their briny bite and texture.
Chill the tapenade for at least an hour (or overnight) so the flavors meld, then spread it generously on grilled or toasted baguette slices.
This makes 36 crostini, which sounds like a lot until you watch them vanish in about 15 minutes flat.
Chef Tips
- Use Italian oil-packed tuna, not water-packed; the oil adds richness and keeps the tapenade silky
- Pulse the olives and capers in short bursts so they stay chunky and don’t turn into paste
- The tapenade tastes even better after a night in the fridge, making it a perfect make-ahead party appetizer
- Grill the bread slices for smoky char marks, or bake them for a more uniform, crispy toast
Ingredients
Directions
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 tablespoons of olive oil, and the mascarpone cheese and process until almost smooth.
Add the olives, capers, salt, and pepper and pulse until just incorporate.
Transfer the mixture to a bowl, cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour or overnight.
Meanwhile, heat a grill or preheat the oven to 375℉ (190℃).
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 large baking sheet and bake for about 7 minutes. Let cool slightly.
Place the tapenade on the toasts, top with parsley.
Serve.
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