Tenade Tapenade Crostini

20 min


18 servings


  • 10-12 ounces Tonnino Tuna with garlic in olive oil (1.5-2 jars)
  • 2 teaspoons anchovy paste
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh chopped parsley, plus extra for garnish
  • 1 tablespoon grated lemon peel
  • 1 ½ teaspoons finely chopped garlic (1-2 cloves)
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil, plus extra for brushing on the bread
  • 1/3 cup Italian mascarpone
  • 1/4 cup kalamata olives, chopped
  • 1 tablespoon capers, drained
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 36 slices of crusty French bread, cut diagonally

To prepare the tapenade: Drain all but one tablespoon olive oil from the jar of Tonnino Tuna and then drain into the steel-bladed food processor container.
Add the anchovy paste, thyme, parsley, lemon peel and garlic and pulse several times. Add the lemon juice, 3 tablespoons olive oil and mascarpone and process until almost smooth.
Add the olives, capers and salt and pepper and pulse to mix.
Transfer the mixture into a container, cover with plastic wrap and refrigerate for at least 1 hour.

To prepare the crostini: Meanwhile, preheat the oven to 375° F. Brush one side of the bread lightly with olive oil. Arrange the bread on a baking pan and bake for 6-8 minutes. Allow to cool slightly.

Assembly: Spread the tapenade on each toast, sprinkle with parsley and serve.