Crostini with Tuna and White Bean Puree
Why I Love This Recipe
These elegant crostini are sure to impress guests at any
party. Also try: Eggplant Caponata Crostini, Crostini
with Fresh Ricotta and Grilled Radicch
Ingredients You'll Need
1/4 cup plus i tablespoon olive oil, plus more for brushing crostini
2 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh sage
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground black pepper
1 (is-ounce) can cannellini beans, drained and rinsed
1 teaspoon red-wine vinegar
4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
1 (6-3-ounce) can oil-packed Italian tuna
8 Cerignola olives, pitted and thinly sliced
3 tablespoons fresh flat-leaf parsley, coarsely chopped
1. Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2
teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add
cannellini beans and cook until heated through, about 3 minutes.
2. Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth.
Season with salt and pepper and set aside.
3. Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on
grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
4. Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives.
Sprinkle with parsley and serve.