SMOKED TUNA PATE WITH CROSTINI

Steps:

• Bring the cream cheese and butter to room temperature and cut into small chunks.
• Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined.
• Add the onion, dill, capers, lemon juice and Cognac; beat just until blended.
• Do not over-beat, the pate should have some texture.
• Season to taste with pepper.
• Line a 1-quart crock or mold with plastic wrap and pack the pate into it.
• Cover and refrigerate for a few hours to mellow the flavors.
• When ready to serve, un-mold onto a serving platter and peel off the plastic wrap.
• Garnish with capers and lemon wedges and serve at room temperature with crostini.
• For Crostini: Pre-heat oven to 350F.
• Slice baugettes into 1/4 inch thick slices.
• Arrange the bread slices in a single layer on baking sheets.
• Lightly brush one side of each slice all over with olive oil, then sprinkle lightly with the herbs.
• Bake just until crisp and light golden brown, about 12 to 15 minutes.
• Let cool to room temperature, then store in an airtight container or ziplock bags.
• This will make 5 or 6 dozen slices, depending on the size of the baugettes and the thickness of the slices.