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TUNA AND CAPER BRANDADE CROSTINI




Source of Recipe


Gourmet


List of Ingredients




For brandade
1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup)
3/4 cup whole milk
2 large garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6-oz) can solid white tuna packed in olive oil
2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped
3 tablespoons extra-virgin olive oil
Accompaniment: crostini

CROSTINI:

Use a leftover baguette to make these crostini; they will keep well in an airtight container for a week.

1/2 baguette, cut into 1/4-inch-thick slices
1 to 2 tablespoons extra-virgin olive oil
1 garlic clove, halved crosswise

Recipe



Make brandade:
Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

Cooks' note:
Brandade can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 400°F oven 10 to 15 minutes.

Makes 4 hors d'oeuvre servings.

CROSTINI:
Put oven rack in upper third of oven and preheat oven to 350°F.
Put bread slices in a large shallow baking pan and brush slices with oil. Season lightly with salt and pepper, then bake until pale golden, about 10 minutes. Rub toasts with cut sides of garlic.