Crostini with three toppings

Ingredients for 4 servings:

• 12 slices of baguette
• 2 tomatoes
• ½ ball(s) of mozzarella
• 1 small onion(s)
• 100 g tuna, in oil
• 1 tsp anchovy paste
• 2 tbsp mascarpone
• 2 tbsp capers
• 100 g olives, black
• 1 clove(s) garlic
• 2 anchovy fillets
• 10 g butter
• lemon juice
• salt and pepper
• Basil, lemon slices for garnishing
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the baguette slices in a hot oven (200°C) until golden brown. Peel and deseed the tomatoes. Finely dice the tomatoes and mozzarella and mix. Season with salt and coarse pepper. Spread the mixture on 4 slices of bread and bake briefly in the oven. Garnish with basil. Dice the onion. Mix the tuna with the oil, diced onion, anchovy paste, mascarpone, and 1 tablespoon of capers. Season with a little lemon juice, salt, and white pepper. Spread on 4 slices and garnish with lemon. Finely chop the olives and garlic. Finely chop the anchovy fillets. Mix everything with the remaining capers and softened butter. Season with pepper, spread on the bread, and garnish with parsley. Arrange on a large platter and serve with a champagne reception. TIP: This recipe is easy to make and easy to prepare. Simply prepare the toppings and refrigerate. The bread can then be quickly toasted and topped before serving.