Friselle Crostini with Fennel-Scented Tuna Pate and Lemon
Courtesy of The Ritrovo Blog
8 Ultimo Forno Friselle crackers
One fennel bulb, very thinly sliced
One 6 oz. can water-packed tuna
½ Tsp Casina Rossa Fennel & Salt
¼ Tsp Ritrovo Selections Fennel Pollen
2 Tbsp Casina Rossa Extra Virgin Olive Oil with Sicilian Lemon
1 lemon, sliced in half
In a food processor, blend until smooth the tuna, Fennel & Salt, Fennel Pollen and EVOO with lemon. Set aside.
Place friselle on a plate and squeeze the juice of half a lemon onto them.
Top the friselle with the tuna spread. Place some of the shaved fennel atop each.
Drizzle with more lemon oil as desired.
To taste, you can also sprinkle more fennel pollen over the top.