Tuna Tapenade Crostini

• 12 ounces tuna, italian oil-packed canned or jarred
• 2 1/4 teaspoons anchovy paste
• 1 teaspoon thyme fresh
• 2 tablespoons parsley leaves freshly minced, plus more
• 1 tablespoon lemon zest grated
• 2 cloves garlic or to taste
• 3 tablespoons lemon juice freshly squeezed
• 3 tablespoons olive oil plus more
• 1 cup mascarpone cheese italian
• 4 tablespoons kalamata olives pitted and chopped
• 1 tablespoon capers or to taste, drained and rinsed
• 1/2 teaspoon salt or to taste
• 1 x black pepper freshly ground, to taste
• 36 slices french bread slice diagonally

1. Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.
2. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.
3. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone cheese and process until almost smooth.
4. Add the olives, capers, salt, and pepper and pulse until just incorporate.
5. Transfer the mixture to a bowl, cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour or overnight.
6. Meanwhile, heat a grill or preheat the oven to 375F (190C).
7. Brush the bread lightly on one side with olive oil.
8. Grill the crostini on both sides until lightly browned or arrange the bread on a large baking sheet and bake for about 7 minutes.
9. Let cool slightly.
10. Place the tapenade on the toasts, top with parsley.
11. Serve.

tuna, anchovy paste, thyme, parsley, lemon zest, garlic, lemon juice freshly squeezed, olive oil, mascarpone cheese italian, kalamata olives, capers, salt, black pepper, bread slice

Taken from recipeland.com/recipe/v/tuna-tapenade-crostini-51866 (may not work)