Tuna Tapanade

I don't have a big repertoire of appetizers. When someone asks me to bring one I always want to bring something beyond crudités. This dip looks like a lot of work but it was fast, easy and delicious!

Tuna Tapenade
Adapted from Barefoot Contessa How Easy is That?

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve on toasted slices of French bread or with crackers.