The Simple but Fabulous Crostini


Wouldn’t you like to be the hostess with the perfect appetizer? The one that leaves your guests in awe? Well, here it is. Paired perfectly with Stoneleigh® Sauvignon Blanc, Chef Mark McEwan brings us his take on crostini packed with bold flavours and sure to be a conversation starter.

Crostini with Flaked Tuna with White Beans and Olive Salsa



½ slender ciabatta, sliced ½ inch (1cm) thick
2 tbsp (30 mL) olive oil
Sea salt and pepper

Flaked Tuna with White Beans and Olive Salsa:

1 cup (250 mL) canned or jarred cannellini beans, rinsed and drained
2 tbsp (30 mL) fine olive oil
1 tbsp (15 mL) aged wine vinegar
¼ tsp (1 mL) sugar
Salt and pepper
½ cup (125 mL) brined green olives, rinsed, drained, pitted and chopped
6 halves oil-packed sun-dried tomatoes, chopped
4 anchovy fillets, chopped
1 tbsp (15 mL) capers, rinsed, drained and chopped
1 small clove garlic, minced
Leaves from ¼ bunch parsley, chopped
12 leaves basil, torn
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
½ tbsp. (7 mL) lemon juice
1 cup (250 mL) flaked preserved tuna, oil reserved
1 cup (250 mL) baby arugula (or parsley)


Preheat broiler. Arrange the ciabatta slices on a baking sheet, sprinkle with half the olive oil and season with salt and pepper. Broil until crisp and golden. Turn and repeat. (You can make these head and store for a day or so in an airtight container – but not in humid weather).

In a blender, combine the beans, fine olive oil, aged wine vinegar and sugar. Season and then purée. Taste, correct seasonings and set aside.

In a bowl, combine the olives, tomatoes, anchovies, capers, garlic, parsley and basil; mix well with a spoon. Add olive oil, red wine vinegar and lemon juice; mix again. Season – but salt lightly in deference to the anchovies and capers. Mix, correct seasonings and set aside.

Spread the white bean purée on the crostini. Mound with the tuna flakes, and top with a generous sprinkle of the olive salsa. To finish, sprinkle with a little of the reserved tuna oil, and top with the arugula.

Serves 12.