Crostini

• None None FOR THE TOMATO-MUSHROOM TOPPING
• 1 tbsp olive oil
• 5 oz button mushrooms, sliced
• 4 None tomatoes, seeded and diced
• 2 stems fresh basil, chopped, plus additional leaves, for garnish
• None None FOR THE TUNA TOPPING
• 1 can (6 oz) tuna in spring water, drained
• 3 tbsp mayonnaise
• 1 tbsp capers, plus additional, for garnish
• None None Dash of lemon juice
• 2 None fresh sage leaves, cut into thin strips
• 1 None onion, thinly sliced
• None None FOR THE CROSTINI
• 3 tbsp butter
• 1 clove garlic, crushed
• 1 loaf (9 oz) ciabatta bread, sliced
• None None Lemon slices, for garnish

1. For the tomato-mushroom topping, heat the oil in a large skillet on high heat. Saute the mushrooms until crispy. Remove from the heat. Stir in the tomatoes and basil. Season with salt and black pepper.
2. For the tuna topping, mix the tuna, mayonnaise, capers and lemon juice in a medium bowl. Stir in the sage. Season with salt and black pepper.
3. For the crostini, melt the butter in a large skillet on medium heat. Saute the garlic for 1 min. Add the bread and fry, turning once, until browned on both sides. Spoon the tomato-mushroom topping on half the bread slices and the tuna topping on the other half. Top the tuna crostini with the onion and additional capers. Arrange on a platter and garnish with basil leaves and lemon slices.

tomatomushroom, olive oil, button mushrooms, tomatoes, basil, topping, water, mayonnaise, capers, lemon juice, sage, onion, crostini, butter, clove garlic, bread, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/30021 (may not work)