Crostini With Tuna Tapenade

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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

1/4 cup pitted and chopped kalamata olives

1 tablespoon drained capers

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

36 slices French bread, cut diagonally

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