My New Favorite Appetizer: Tuna Tapenade

Truth be told, I hate making appetizers.
Too many little things.
Sometimes a nice dip works fine. And you can always fall back on gaucamole.

But the day always comes when someone asks you to bring an appetizer to a last minute get-together that includes several Italian guests who are used to something a bit more sophisticated.

Once again, thank you Barefoot Contessa, from the bottom of my lazy heart.
Chances are good you'll have many of the ingredients at home already. Canned or jarred Italian tuna in olive oil is an excellent thing to keep in your pantry. (So is Chicken of the Sea, but that probably wouldn't work as well here.)
You could run out and get the baguette to make crostini. Or you can serve the tapenade with crackers. Nothing wrong with that.
I love that there was no actual cooking involved. Just press "pulse" on the food processor and you'll have an appetizer that will make you look all fancy with a European flair.

Tuna Tapenade Crostini
Barefoot Contessa


10-12 oz. Italian tuna, packed in olive oil

2 tsps. anchovy paste

1 tsp. fresh thyme leaves

2 Tbsps. chopped fresh parsley, plus more for garnish

1 Tbsp. grated lemon zest

2 tsps. minced garlic (about 2 cloves)

3 Tbsps. freshly squeezed lemon juice

3 Tbsps. extra-virgin olive oil, plus more for brushing on bread

1/3 cup mascarpone cheese

1/4 cup pitted Kalamata olives

1 Tbsp. capers, drained

salt and pepper to taste

1 French baguette, sliced

Drain all but a tablespoon of olive oil from tuna and flake the fish into food processor fitted with a steel blade. Add anchovy paste, thyme, parsley, lemon zest and garlic. Pulse a few times to mix. Add the lemon juice, 3 tablespoons olive oil, and mascarpone. Process until almost smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and refrigerate for at least an hour.

Meanwhile, brush the bread slices lightly with olive oil. Arrange on a baking sheet and bake 6-8 minutes at 375 degrees, or until lightly browned. Bread can also be lightly grilled. (Or use crackers.)
Mound the tapenade on each toast, garnish with parsley sprig and serve.

Makes approx. 36 pieces

Green Olive and Goat Cheese Crostini

A few weeks ago I hosted my cooking group for dinner. The host plans the menu, gives assignments and makes the main course.
I decided on a light Mediterranean dinner, with Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes and Lemon Oregano Oil as the star.

It was good, but not star quality. The two dishes to take the prize that night were the Mixed Berries with Grapefruit Zabaglione (see The Best Thing I Ate All Week) and this appetizer, Green Olive and Goat Cheese Crostini.

This is one of those recipes that doesn't look like much. I mean what's the big deal - some olives, some goat cheese. Eh.
But it's the sum of its parts that makes it incredibly delicious.
I'll definitely be making this again soon.

Note: This was made indoors, using a grill pan set over 2 burners. You could also use a regular, outdoor grill if you happen to live in that part of the country where it's warm this time of year. Not that I'm jealous or anything.

Green Olive and Goat Cheese Crostini
from Bon Appetit


1 tsp. fennel seeds

1 cup imported, brine-cured green olives, pitted and chopped

2 Tbsp. extra-virgin olive oil, plus additional for brushing

2 garlic cloves, thinly sliced

1 Tbsp. fresh orange juice

2 tsps. fresh thyme, chopped

1 1/2 tsps. finely grated orange peel

1 baguette, sliced on the diagonal,  into 16 pieces, approx. 1/2" thick

1 6 oz. log soft, fresh goat cheese, cut into 16 rounds

Toast fennel seeds in a small skillet over medium-high heat until fragrant, shaking skillet occasionally, about one minute. Transfer seeds to a medium bowl. Add olives, 2 tablespoons olive oil, garlic, orange juice, thyme and orange peel to bowl and toss to blend. Season to taste with salt and pepper.
(This can be done up to 2 days in advanced, covered and chilled. Bring back to room temperature before using.)

Prepare grill, or grill pan set over stove. Brush both sides of bread with olive oil. Grill on one side until lightly golden, about one minute. Turn bread over with tongs. Immediately top each slice with goat cheese round. Grill until bottoms are golden and cheese softens slightly.
Transfer crostini to platter. Spoon olive mixture onto each piece and sprinkle with pepper.