Mediterranean Tuna Hummus Crostini
This Mediterranean Tuna Hummus Crostini is a vibrant, easy-to-make appetizer combining creamy hummus, savory tuna, and fresh basil on crispy baguette slices.
Equipment
- Sharp Knife
- Mixing Bowl
- Spatula
- Baking Sheet
- Measuring cups and spoons
Ingredients
- 1 thin baguette
- 1/4 cup olive oil
- 2 cans Genova Tonno Solid Light Tuna in Olive Oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon freshly squeezed lemon juice (or more to taste)
- Salt and freshly ground black pepper to taste
- 1 cup hummus
- 1/3 cup pesto (store-bought or homemade)
- 1/4 cup chiffonade fresh basil leaves (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C) to toast the baguette slices to golden perfection.
- Carefully slice the thin baguette into 1/2-inch thick slices, aiming for even slices for uniform toasting.
- Place the baguette slices on a baking sheet and brush each slice lightly with olive oil, coating both sides.
- Toast the baguette slices in the preheated oven for about 10-12 minutes until golden brown and crispy. Watch carefully to prevent burning.
- While the baguette is toasting, drain the oil from the canned tuna. In a mixing bowl, combine tuna with chopped fresh basil, freshly squeezed lemon juice, salt, and black pepper. Mix gently.
- Once toasted and slightly cooled, spread a generous layer of hummus on each baguette slice, then add a spoonful of the tuna mixture, and drizzle with pesto.
- Optionally, garnish each crostini with chiffonade fresh basil leaves. Serve immediately while warm and crispy.
Notes
- Store toasted baguette slices in an airtight container at room temperature for up to 2 days.
- Keep tuna mixture and hummus refrigerated separately for up to 3 days; assemble just before serving.
- Experiment with different spreads like tzatziki or roasted red pepper dip for variety.
- Use fresh herbs in season or add veggies like cherry tomatoes or olives for freshness.
- Be careful not to over-toast the bread to avoid a too-hard texture.