Tuna Caper Crostini

Paired with ArborBrook Croft Vineyards PInot Gris

Makes 12 - 20 appetizers, depending on size of baguette

"This is an easy and delicious appetizer that is great year-round, but amazing during the summer. I will also cut the baguette on a long diagonal for a larger piece for serving with tossed arugula with olive oil vinaigrette for a starter before dinner." ~ Angelina

Ingredients

1 baguette, cut and toasted into crostini (see recipe below)

1 - 6oz can albacore solid tuna packed in water, drained

1/4 cup capers, drained

1 shallot, minced

3 tablespoons to 1/4 cup extra-virgin olive oil

Zest from 1 lemon and juice

4 tablespoons chopped fresh parsley leaves

Instructions

Crostini ~ Slice baguette on diagonal and brush both sides with olive oil and Johnny's Garlic Herb seasoning. Toast in oven at 400° until brown.

Mix above ingredients and top crostini just before serving so the crostini does not become soggy. Mix can be made a day in advance to further meld flavors.