Name: Ina Garten Crostini With Tuna Tapenade
Prep time: 20 min
Cook time: 7 min
Total time: 36 min
Ingredients: 10 to 12 oz canned or jarred Italian tuna packed in olive oil; 2 tsp anchovy paste; 1 tsp fresh thyme leaves; 2 tbsp minced fresh parsley, plus extra for garnish; 1 tbsp grated lemon zest; 2 tsp minced garlic (2 cloves); 3 tbsp freshly squeezed lemon juice; 3 tbsp good olive oil, plus extra for brushing bread; ⅓ c Italian mascarpone cheese; ¼ c pitted and chopped kalamata olives; 1 tbsp drained capers; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 36 slices French bread, cut diagonally

This delicious recipe from Ina Garten brings you a quick, creamy, and savory appetizer that’s perfect for any gathering. Made with simple ingredients like tuna, olives, and fresh herbs, this easy crostini with tuna tapenade delivers rich flavors on crispy, golden bread. It’s versatile, nutritious, and sure to impress!

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Recipe Ingredients :

10 to 12 oz canned or jarred Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh parsley, plus extra for garnish
1 tbsp grated lemon zest
2 tsp minced garlic (2 cloves)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil, plus extra for brushing bread
⅓ c Italian mascarpone cheese
¼ c pitted and chopped kalamata olives
1 tbsp drained capers
1 tsp kosher salt
1 tsp freshly ground black pepper
36 slices French bread, cut diagonally

How To Make Crostini With Tuna Tapenade?

Prepare the Tapenade: Drain all but 15ml / 1 tbsp of olive oil from the tuna and flake the fish into a food processor. Add the anchovy paste, thyme, parsley, lemon zest, and garlic; pulse a few times until mixed. Add the lemon juice, olive oil, and mascarpone, then process until nearly smooth. Add olives, capers, salt, and pepper, and pulse to combine. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Toast the Bread: Preheat a gas or charcoal grill or set the oven to 190°C / 375°F. Brush each slice of bread lightly with olive oil. Grill the crostini on both sides until lightly browned, or place on a sheet pan and bake for 6–8 minutes. Let the bread cool slightly.
Assemble and Serve: Spoon the tapenade onto each toast, sprinkle with extra parsley, and serve immediately.

Recipe Tips :

Choose Good-Quality Tuna: For the best flavor, use high-quality Italian tuna packed in olive oil; it adds richness to the tapenade and blends smoothly.
Let the Tapenade Chill: After mixing, refrigerate the tapenade for at least an hour. This allows the flavors to develop and gives it a better texture for spreading.
Grill or Toast Just Right: Lightly brown the bread slices on both sides for a perfect crunch. Avoid over-toasting to keep the crostini from becoming too hard.
Add Lemon Juice Gradually: Start with less lemon juice and adjust to taste. The acidity balances the flavors but can easily overpower, so taste as you go.
Serve Fresh for Best Results: Prepare the tapenade ahead, but assemble and serve the crostini right before eating for the freshest taste and best texture.

How To Store Leftovers?

Let any leftover crostini with tuna tapenade cool to room temperature first. Then, transfer the tapenade to an airtight container and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 1 crostini (1 of 36 servings)

Calories: 64 kcal
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 150 mg
Potassium: 50 mg
Total Carbohydrate: 6 g
Dietary Fiber: 0.5 g
Sugars: 0.5 g
Protein: 4 g

Check out More Recipes:

Ina Garten Crostini With Tuna Tapenade

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Italian Courses:Crostini Recipe Keys: I Ina Garten Crostini With Tuna Tapenade

Difficulty:BeginnerPrep time: 20 minutesCook time: 7 minutesTotal time: 27 minutesServings: 36 minutesCalories:64 kcal

Description

Ingredients

10 to 12 oz canned or jarred Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh parsley, plus extra for garnish
1 tbsp grated lemon zest
2 tsp minced garlic (2 cloves)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil, plus extra for brushing bread
⅓ c Italian mascarpone cheese
¼ c pitted and chopped kalamata olives
1 tbsp drained capers
1 tsp kosher salt
1 tsp freshly ground black pepper
36 slices French bread, cut diagonally

Instructions

Prepare the Tapenade: Drain all but 15ml / 1 tbsp of olive oil from the tuna and flake the fish into a food processor. Add the anchovy paste, thyme, parsley, lemon zest, and garlic; pulse a few times until mixed. Add the lemon juice, olive oil, and mascarpone, then process until nearly smooth. Add olives, capers, salt, and pepper, and pulse to combine. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Toast the Bread: Preheat a gas or charcoal grill or set the oven to 190°C / 375°F. Brush each slice of bread lightly with olive oil. Grill the crostini on both sides until lightly browned, or place on a sheet pan and bake for 6–8 minutes. Let the bread cool slightly.
Assemble and Serve: Spoon the tapenade onto each toast, sprinkle with extra parsley, and serve immediately.

Notes

Choose Good-Quality Tuna: For the best flavor, use high-quality Italian tuna packed in olive oil; it adds richness to the tapenade and blends smoothly.
Let the Tapenade Chill: After mixing, refrigerate the tapenade for at least an hour. This allows the flavors to develop and gives it a better texture for spreading.
Grill or Toast Just Right: Lightly brown the bread slices on both sides for a perfect crunch. Avoid over-toasting to keep the crostini from becoming too hard.
Add Lemon Juice Gradually: Start with less lemon juice and adjust to taste. The acidity balances the flavors but can easily overpower, so taste as you go.
Serve Fresh for Best Results: Prepare the tapenade ahead, but assemble and serve the crostini right before eating for the freshest taste and best texture.

Keywords:Ina Garten Crostini With Tuna Tapenade