Mediterranean Tuna Hummus Crostini
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
32 servings
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Calories
71 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Mediterranean Tuna Hummus Crostini
Description
This recipe uses thinly sliced baguette pieces toasted in the oven with olive oil until golden brown on the bottom and crisp, yet thin enough to bite easily. The crostini are layered starting with a dollop of creamy hummus followed by a spoonful of herby pesto. The tuna salad is made from canned light tuna in olive oil, combined with chopped basil, lemon juice, freshly ground salt, and pepper to add freshness and vibrancy.
The combination balances textures with toasty crisp bread, smooth spreads, and tender tuna, offering bright Mediterranean flavors from lemon and basil. The layering ensures the crostini do not become soggy quickly but stay flavorful and appealing.
This dish is suited as an appetizer for gatherings or light snacks. Chiffonade basil garnish adds color and aroma.
Use a serrated knife to slice thin baguette pieces about 1/4 inch thick for best texture. Toasting evenly ensures crispness. Assemble just before serving to keep crostini from becoming soft.
Ingredients
- 1 baguette thin
- 1/4 cup olive oil
- 2 cans light tuna Genova Tonno brand, in olive oil
- 2 tablespoons basil plus 1/4 cup chiffonade fresh basil leaves (optional garnish, chopped, fresh
- 1 tablespoon lemon juice or more to taste, freshly squeezed
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1 cup hummus
- 1/3 cup pesto
Instructions
- 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.
Notes
- A serrated knife is best for slicing the baguette thinly and cleanly.
- Brush each slice evenly with olive oil for crisp, golden toasting.
- Assemble crostini shortly before serving to prevent sogginess.
- Fresh basil chiffonade adds both garnish and extra herbal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 106mg | 4% |
| Potassium | 51mg | 1% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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