Crostini
easy
30 mins
30 mins
Ingredients
- 15 discs (190g) Baguette
- 2 Tomatoes
- 1/2 package (65.5 g) Mozzarella
- 7-10 Tbsp Salt
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp a few basil leaves
- 1 small onion
- 1/2 can(s) (100 g) Tuna in oil
- 1 TEASPOON Anchovy paste
- 2 TABLESPOONS Mascarpone
- 2 TABLESPOONS Capers
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp ground white pepper
- some slices Lemon for garnishing
- 75 g black olives
- 1 Garlic clove
- 2 pickled anchovy fillets (glass)
- 10 g Butter or margarine
- 7-10 Tbsp a few leaves of flat leaf parsley
Directions
- 1
Roast baguette slices in a preheated oven (electric cooker: 200 °C/ gas: level 3) until golden brown. Wash the tomatoes, remove the stalks. Cut tomatoes into small cubes. Dice Mozzarella as well. Mix with the tomatoes. Season with salt and coarse pepper.
- 2
Spread the mixture onto 4 baguette slices and bake in a preheated oven (electric range: 200 °C/ gas: level 3) until the cheese melts. Garnish with basil leaves. Peel and roughly dice the onion. Mix tuna with oil, diced onion, anchovy paste, mascarpone and 1 tablespoon capers. Season with lemon juice, salt and pepper. Spread the tuna on 4 more baguette slices and garnish with a slice of lemon. Stone the olives, peel the garlic. Chop both finely. Chop the anchovy fiets. Mix with the remaining capers and fat. Season with pepper. Spread on the remaining slices of bread.
- 3
Stone the olives, peel the garlic. Chop both finely. Chop the anchovy fiets. Mix with the remaining capers and fat. Season with pepper. Spread on the remaining slices of bread. Sprinkle with chopped parsley. Arrange all crostini on a plate
- 4
Mortar: A. Schmitz
Nutrition Facts
350 kcal
26 g
19 g
13 g
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