Crostini w/ Tuna & White Bean Spread
In the summer my go to appetizer is always crostini.
Grilled bread with some fabulous toppings. I could live on these little pieces of toast.
This was a delicious summer topping, sans mayonnaise.
The mint adds an extra special component.
This is the perfect recipe for canned beans. But not for Bumble Bee or Starkist tuna.
Most Italian spuma di tonno (tuna mousse) recipes call for Italian tuna in the jar.
Tonnino sells a great brand, found at most supermarkets, and they also make it in the can.
It's worth the extra dollar or two, and makes a big difference.
This recipe is from the fabulous book Donatella Cooks (you know the one where she looks like a high class call girl on the cover, with the shiny gold pumps).
Crostini w/ Tuna & White Bean Spread: (adapted from Donatella Cooks)
1/2 cup extra-virgin olive oil plus extra for brushing
1 1/2 tablespoons red wine vinegar
1/4 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 cup thinly sliced red onion, soaked for 30 minutes in ice-cold water
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, rinsed and drained well
1 (9 oz.) jar imported olive-oil packed Italian tuna confit, drained
20 fresh mint leaves, cut in thin strips
6 slices rustic Italian bread
Whisk together 1/4 cup of the olive oil, vinegar, and garlic in a small bowl. Add half of the onion, toss, and let stand for 5 minutes. Season with salt and pepper.
Combine the beans and the onion vinaigrette in a large bowl. Puree one-third of the mixture in a mini food processor until smooth. Fold this mixture back into the beans.
Add the tuna and the remaining 1/4 cup of olive oil, then stir in all but 1 tablespoon of the mint. Mix until the tuna is no longer chunky.
Using tongs, "grill" the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let it char. Cut each in half.
Arrange the bread slices on a platter. Spoon some of the tuna-bean mixture on to each slice. Garnish with the remaining onions, mint and serve.