Tuna Pesto Crostini

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!

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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.)

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.

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.

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!

Tuna Pesto Crostini Essentials

• Toaster oven.
• Mason jars.

Get the look!

• Porcelain Rectangular Platter in White.
• Mason jar.
• Oneida Countess Servingware.

Now who’s ready to make some crostini?

Here’s how you can do it:

Did you study abroad, too?

Would you like a crostini?