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Recipe Thursday-Tuna and Capers Bruschetta

Posted on July 26th, 2012 | Posted in Appetizer, Recipes

Bruschetta is an Italian antipasta. The Italian pronunciation is [bru’sket:ta]. However if you pronounce it this way most likely nobody will know what you are talking about:) This delicious appetizer’s base is grilled or broiled bread that has been rubbed with garlic cloves and brushed with olive oil. From there the toppings are endless!

Since I had an open jar of capers in my fridge, I made my topping with canned tuna, capers, olive oil, salt and pepper. The most common topping is made of diced tomatoes on bruschetta. If serving at a party where people help themselves I recommend keeping the tuna to the side and instructing guest to top their own bread so that the crisp bread does not get soggy.

Tuna & Capers Bruschetta

Yield 12 Servings
Ingredients
8 ounces tuna (330017)
2 garlic cloves (991057)
2 tablespoons capers (990420)
salt, to taste (CQS030)
black pepper, to taste (CQP065)
1/2 cup olive oil, divided (992055)
1 baguette French bread or similar Italian bread

Method 
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat each side of bread with olive oil using a pastry brush and rub with garlic clove.  Broil them on low on the top rack in your oven about 2 minutes on each side, until the bread just begins to turn golden brown.

While toasting bread mix tuna, capers, 1/4 cup olive oil and pepper and salt, to taste.

Right before you are ready to serve place tuna mixture on bread or if serving at a party, where people help themselves, I recommend keeping the tuna to the side and instructing guest to top their own bread so that the crisp bread does not get soggy. Serve immediately.

Recipe from the kitchen of Kristy Mellinger

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