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The Speckled Palate
June 23, 2017

Tuna Pesto Crostini

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Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. Top a toasted baguette with homemade spinach pistachio pesto, then a slice of fresh mozzarella cheese and crumbled tuna in olive oil. Drizzle with a balsamic reduction, then serve immediately. These perfectly balanced appetizers are sure to be a hit and make for a delicious snack or meal, too!

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

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Eleven summers ago, I traveled to Tuscany and spent an entire summer studying art.

It was the most magical summer of my life in the most fairytale of settings. And I made the most gorgeous photographs I’ve ever made.

(And that’s saying something. Because I’ve made a lot of images in the 14 years I’ve been shooting.)

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

Every morning, I crawled out of bed around 7:30, grabbed a slice of pound cake in the kitchen and moseyed my way down the hill to my painting class, which started at 8 a.m. sharp.

After painting, I met my roommates for a cappuccino at the Bar Sport Café, then I’d pick up a few snacks from the fruit stand, speaking broken Italian along the way and playing a few charades, too, to get my point across, before swinging by the grocery for a sandwich.

A tuna fish, pesto and mozzarella sandwich on the crustiest bread available in Cortona.

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

This sandwich was my life, and I purchased one four days out of five when I was in town. (The other day was dedicated to the pizzeria, where I generally got a slice or two of the eggplant pizza. Because HI, eggplant on pizza is INCREDIBLE.)

Once the sandwich was made, I’d make the trek back up the hill, enjoy my lunch while overlooking the valley below, and then begin work for my afternoon classes.

That was my routine for the weekdays in Cortona, and I have lovely memories enjoying this sandwich while taking in the views.

I mean, just LOOK at that gorgeousness.

The overlook from the hill in Cortona over the valley.

In the eleven years since my summer in Tuscany, I’ve come to realize that the thing that made the sandwich was the tuna… and it was because of the olive oil. Go figure.

So today, in celebration of the summertime, I transformed my favorite Italian sandwich into crostini, complete with homemade pesto, fresh mozzarella slices and crumbled olive oil canned tuna.

We gobbled up these crostini… and they’re incredibly simple to make at home, whether you just want a unique lunch or are making an appetizer for party guests.

I’m certainly going to be serving these beauts to guests in the near future, that’s for sure!

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

Tuna Pesto Crostini Essentials

Get the look!

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

Now who’s ready to make some crostini?

Here’s how you can do it:

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. #recipe #appetizer

Tuna Pesto Crostini
Yield: 10 servings

Tuna Pesto Crostini

Prep Time: 10 minutes
Total Time: 10 minutes

Wow party guests and your own tastebuds with bite-sized Tuna Pesto Crostini! This appetizer, an adaptation on a favorite Italian sandwich, is scrumptious. Top a toasted baguette with homemade spinach pistachio pesto, then a slice of fresh mozzarella cheese and crumbled tuna in olive oil. Drizzle with a balsamic reduction, then serve immediately. These perfectly balanced appetizers are sure to be a hit and make for a delicious snack or meal, too!

Ingredients

  • 1 loaf crusty bread (baguettes and ciabatta work well!)
  • ¾ cup spinach pistachio pesto
  • 1 can high quality canned tuna fish in olive oil
  • 1 ball mozzarella cheese, sliced
  • Balsamic Reduction, for drizzle

Instructions

  1. Slice the bread into ½” thick slices. Toast in the toaster oven, then remove.
  2. When the bread has been toasted, spread the spinach pistachio pesto onto the slices.
  3. Top the pesto with a slice of mozzarella cheese.
  4. Top the cheese with crumbled tuna fish.
  5. Arrange on a platter, and drizzle with the balsamic reduction, then serve.

Notes

If you don’t want to make your own pesto, you can certainly use a store bought pesto. Be sure to purchase a high-quality brand for ultimate flavor.

Nutrition Information:

Yield:

10

Serving Size:

1 serving

Amount Per Serving:Calories: 305 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 504mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 17g
Nutrition facts are an estimate and not guaranteed to be accurate.

Did you study abroad, too?

Would you like a crostini?

9 Comments

  1. Madison | A Joyfully Mad Kitchen

    I’ve never been a big fan of tuna, but I would totally try this! That pesto tho! Also Tuscany was by far one of the best 4 months of my life, so I can totally relate.

    • Erin

      I was always iffy on canned tuna before I spent the summer in Italy. My tune changed then, that’s for sure, and I always get the kind canned in olive oil. That’s my trick. 😉 Thank you! I love that you spent months in Tuscany, too!

  2. Jessica | Sprinkle Some Sugar

    This looks SO delicious!

  3. Dorothy Reinhold

    I can’t wait to make that spinach pistachio pesto! Talk about flavor!

  4. Ashley | Spoonful of Flavor

    These are the perfect little summer appetizer! Only problem is that I wouldn’t be able to stop eating them.

  5. Patricia @ Grab a Plate

    A summer in Tuscany… *sigh* What a great experience, I’m sure! LOVING this appetizer. For some odd reason I’ve been craving tuna lately — great timing with your post – mmm!

  6. eat good 4 life

    This is the perfect appetizer. It looks super tasty and easy to make! I love pesto.

  7. carrie @ frugal foodie mama

    What amazing (& delicious!) memories you have of your time in Italy! 🙂 And this crostini sounds amazing! I never thought to pair tuna with pesto, but now I am totally going to try that.

  8. Krista

    I love these for an appetizer! I cannot wait to try them!

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