Tuna Caponata Melt – An open-faced melt made of toasted French bread with a tuna, caponata, and bruschetta mixture, topped with melted provolone.
Prep time 15 Min | Cook Time 10 Min | Serves 4 – 8
Ingredients
- 10 oz Eggplant Caponata, drained, rinsed and chopped
- 12 oz tomato Bruschetta
- 2 cans Tuna Fish in Olive Oil (5 oz), drained
- 1 French Baguette, halved lengthwise and crosswise
- 8 slices Provolone Cheese
Directions
- Preheat oven to 400˚F.
- In a medium bowl, combine bruschetta, caponata and tuna, mixing until well combined.
- Placed sliced bread face up on a foil lined baking sheet.
- Spread tuna mixture evenly over bread and top with cheese.
- Bake 10 minutes or until cheese melts and begins to brown.
- Slice and serve immediately.