Antipasti

A few more antipasti to go; I am quite sure I could go on infinitely but, it's time to move on to some other things!!!


Crostini di Spuma di Tonno
Ingredients:
1 5oz can Olive Oil packed Tuna, preferably Italian
4 - 5 tablespoons Unsalted Butter or Mascarpone
2 Olive Oil packed Anchovy Filets
Grated zest of 1 Lemon
Lemon juice, to taste
Freshly ground black pepper
12 slices Pane Rustica or Ciabatta, toasted or grilled (most any Italian bread will sub)
2 tablespoons Capers, chopped
2 tablespoons pitted Green Olives, chopped

Preparation:
Place the undrained tuna in a food processor; pulse to break up. Add the butter or mascarpone, lemon zest, and anchovies. Process until it is a smooth, creamy purée. Season with lemon juice and pepper. The anchovies should provide enough salt. Spread on the bread slices and top with chopped capers and olives.
Serves: 6 – 8 Total Time: 15 – 20 minutes

Pareve Version:
Substitute freshly made mayonnaise for the butter/mascarpone. Mayonnaise recipe and a foto follow.


Maionese – Basic Mayonnaise
Ingredients:
2 Egg Yolks
3 -4 tablespoons Fresh Lemon Juice
2 cups Extra Virgin Olive Oil
Salt, to taste
Freshly ground Pepper, to taste
Preparation:
Place the egg yolks in a bowl. Using a hand mixer or food processor, add a bit of the lemon juice and process until combined. With the motor still running, gradually add the olive oil, a few drops at a time, until it begins to form a thick emulsion. Add the remaining oil in a very thin, slow stream until all the oil is incorporated and the mixture is thick. Add lemon juice to taste and season with salt and pepper (if desired). If it seems a bit too thick, thin it with a bit of water. If you are concerned about salmonella, look for pasteurized eggs.