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Crostini with Tuna Tapenade
Ingredients
  • 10 to 12 ounces canned or jarred Italian tuna packed in olive oil
  • 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
  • ⅓ cup Italian mascarpone cheese
  • ¼ cup pitted and chopped kalamata olives
  • 1 tablespoon drained capers
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 36 slices French bread, cut diagonally
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