Ingredients
The following ingredients have 32 Servings
- 1 thin baguette
- 1/4 cup olive oil
- 2 cans Genova Tonno Solid Light Tuna in Olive Oil
- 2 tablespoons chopped fresh basil (plus 1/4 cup chiffonade fresh basil leaves (optional garnish))
- 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
Instruction
- Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
- Place the slices on a cookie sheet. Brush the tops of the bread pieces with olive oil.
- Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.
- In a mixing bowl combine tuna, 2 tbsp chopped basil, lemon juice, salt and pepper. Mix until well combined.
- To assemble - first stop each crostini with 1 1/2 tsp of hummus, then add 1/2 tsp of pesto.
- Top with 1/2 tbsp of the tuna salad.
- Garnish with chiffonade basil, if desired.
