Instructions

• Preheat oven to 400°F (200°C).
• Using a serrated knife, slice the thin baguette on the diagonal into 1/4-inch slices. Do not slice thicker than 1/4 inch.
• Arrange the slices in a single layer on a baking sheet. Brush the top of each slice with the 1/4 cup olive oil.
• Bake the slices 8–10 minutes, until the bottoms are golden brown and the edges are crisp. Flip one slice to check doneness—the bottoms will brown more than the tops. Remove from oven and let the toasts cool slightly.
• While the bread toasts, prepare the tuna mixture: open the 2 cans Genova Tonno Solid Light Tuna in Olive Oil and drain most of the oil. Place the tuna in a mixing bowl and flake with a fork.
• Add 2 tablespoons chopped fresh basil, 1 tablespoon freshly squeezed lemon juice, and salt and freshly ground black pepper to taste to the tuna. Mix until well combined.
• To assemble each crostini, spread about 1 1/2 teaspoons hummus on a toast, then add about 1/2 teaspoon pesto on top of the hummus.
• Top each crostini with about 1/2 tablespoon of the tuna mixture.
• Garnish with the 1/4 cup chiffonade fresh basil leaves, if desired, and serve immediately.