Tuna Caper Crostini
- 1 baguette
- 2 (6-ounce) cans white meat tuna packed in water, drained
- 1/4 cup capers, drained
- 1 large shallot, minced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 15 to 20 grinds of black pepper
- Preheat oven to 350 degrees F.
- Slice baguette into 1/2-inch thick slices and place on a baking sheet.
- Bake until toasted and golden, about 5 to 10 minutes.
- Combine all remaining ingredients in a mixing bowl and mix thoroughly.
- Top each toasted baguette slice with about 1 tablespoon of the tuna salad.
baguette, white meat, capers, shallot, extravirgin olive oil, lemon juice, parsley, black pepper
Taken from www.foodnetwork.com/recipes/dave-lieberman/tuna-caper-crostini-recipe.html (may not work)