Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
An easy to make appetizer of salty anchovies and melted mozzarella.
Serve this delicious bite as an hors d'oeuvre to impress any guest.
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