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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
• 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
• 36 slices French bread, cut diagonally

Description

Food Network Invites You To Try This Crostini With Tuna Tapenade Recipe From Ina Garten.

Food Network