Crostini

Name: Crostini
Ingredients: 1 tablespoon olive oil; 5 ounces button mushrooms sliced; 4 tomatoes seeded and diced; 2 stems fresh basil chopped, plus additional leaves, for garnish; 6 ounces tuna in spring water drained; 3 tablespoons mayonnaise; 1 tablespoon capers plus additional, for garnish; 1 dash lemon juice; 2 sage leaves fresh, cut into thin strips; 1 onion thinly sliced; 3 tablespoons butter; 1 clove garlic crushed; 9 ounces ciabatta bread sliced; lemon slices for garnish

14 ingredients

3 steps

Ingredients

1 tablespoon olive oil
5 ounces button mushrooms sliced
4 tomatoes seeded and diced
2 stems fresh basil chopped, plus additional leaves, for garnish
6 ounces tuna in spring water drained
3 tablespoons mayonnaise
1 tablespoon capers plus additional, for garnish
1 dash lemon juice
2 sage leaves fresh, cut into thin strips
1 onion thinly sliced
3 tablespoons butter
1 clove garlic crushed
9 ounces ciabatta bread sliced
lemon slices for garnish

Directions

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.