Best Chunky Puttanesca Crostini Recipes

Crostini with Tuna Tapenade image

Provided by Ina Garten

Time 1h27m

Yield 36 appetizers

Number Of Ingredients 14

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Steps:

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.

Crostini with Smoked Whitefish image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h15m

Yield 20 crostini

Number Of Ingredients 11

1 teaspoon poppy seeds
1 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
20 slices baguette, 1/4-inch thick (about 1/2 baguette)
1/4 cup extra-virgin olive oil
8 ounces smoked whitefish, flaked
6 tablespoons creme fraiche
2 tablespoons chopped fresh dill
20 caperberries, halved

Steps:

Preheat the oven to 350 degrees F.
Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.

Crostini with Anchovy Tapenade image

Provided by Valerie Bertinelli

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 baguette, sliced into thin rounds
2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper

Steps:

Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
Transfer to a small serving bowl and serve with the crostini.