Tuna-Caponata Melt

Tuna-Caponata Melt

1 jar (9-3/4 ounces) olive salad, drained (1/3 cup)
1 can (8 ounces) eggplant appetizer (caponata) (1/4 cup)
2 cans (6 ounces each) solid white tuna in water, drained (1 can chunk light in water, drained)
1 pound loaf French bread (regular bread)
16 slices (about 12 ounces) provolone cheese

  1. Heat oven to 400°F. Line a cookie sheet with foil (for easy cleanup).

  2. Pulse olive salad and caponata in a food processor for a few seconds
    until chunky, or chop with a large knife. Scrape into a medium bowl and stir
    in tuna.

  3. Cut bread in half lengthwise, then crosswise in 4 equal pieces. Spread
    with tuna mixture and top with provolone cheese. Arrange on prepared cookie

  4. Bake 10 minutes or until cheese melts and starts to brown.

Servings: 4