Crostini

Name: Crostini
Ingredients: None None FOR THE TOMATO-MUSHROOM TOPPING; 1 tbsp olive oil; 5 oz button mushrooms, sliced; 4 None tomatoes, seeded and diced; 2 stems fresh basil, chopped, plus additional leaves, for garnish; None None FOR THE TUNA TOPPING; 1 can (6 oz) tuna in spring water, drained; 3 tbsp mayonnaise; 1 tbsp capers, plus additional, for garnish; None None Dash of lemon juice; 2 None fresh sage leaves, cut into thin strips; 1 None onion, thinly sliced; None None FOR THE CROSTINI; 3 tbsp butter; 1 clove garlic, crushed; 1 loaf (9 oz) ciabatta bread, sliced; None None Lemon slices, for garnish

17 ingredients

3 steps

Ingredients

None None FOR THE TOMATO-MUSHROOM TOPPING
1 tbsp olive oil
5 oz button mushrooms, sliced
4 None tomatoes, seeded and diced
2 stems fresh basil, chopped, plus additional leaves, for garnish
None None FOR THE TUNA TOPPING
1 can (6 oz) tuna in spring water, drained
3 tbsp mayonnaise
1 tbsp capers, plus additional, for garnish
None None Dash of lemon juice
2 None fresh sage leaves, cut into thin strips
1 None onion, thinly sliced
None None FOR THE CROSTINI
3 tbsp butter
1 clove garlic, crushed
1 loaf (9 oz) ciabatta bread, sliced
None None 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.