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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuna & Roasted Pepper Crostini Recipe

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This recipe for Tuna & Roasted Pepper Crostini is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tuna Spread
1 can (6 oz) Tuna drained
1 Tbsp. Extra virgin olive oil
3 flat anchovy filets
1 garlic clove, mashed into a paste with a pinch of salt
1 tsp. drained capers
4 tsp. lemon juice
2 Tbsp. mayonnaise

1 baguette, cut into 24, 1/4 inch thick slices
24 strips roaster red peppers (bottled)
1 Tbsp drained capers
Freshly ground black pepper
Directions:
Directions:
In a food processor puree tuna and remaining spread ingredients until blended; seasons with salt and pepper. Preheat over to 350 F. On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes. Top toasts with tuna spread and roasted pepper strips; sprinkle with capers and pepper to taste.

 

 

 

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