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Avocado Crostini


These avocado crostini make a great canapé for a summer drinks party – or serve the avocado mixture in a bowl with the crostini on the side so guests can help themselves.

Perfectly ripe avocados need little accoutrement but this recipe can easily be adapted by adding lime, chilli, coriander, basil, fresh tomato or sun-blushed tomato, pesto, feta, mint, chives, finely chopped raw, marinated or smoked salmon or tuna, a drizzle of balsamic reduction, some parmesan or pecorino shavings – experiment until you find your favourite(s)!

Avocado Crostini Buy Avocados Online NZ

Avocado Crostini

Ingredients

1 baguette

65ml olive oil

Sea salt

2 garlic cloves

3 perfectly ripe avocados

½ lemon (juice)

Sea salt and freshly ground black or white pepper

Extra virgin olive oil

 

~suggested additions~

  • 100-200g finely diced raw tuna or salmon (can be marinated in a little lime or lemon juice if desired)

2t toasted black and white sesame seeds

1t soy sauce

1T finely chopped spring onion

Wasabi to taste

Top with a couple of 3cm lengths of chives, crossed

 

  • 1 finely chopped red chilli

1 crushed clove garlic

Substitute lemon with juice of 1-2 limes

2T finely chopped red onion

2T finely chopped coriander

2 tomatoes, finely chopped

Top with one or two coriander leaves

 

  • 100g crumbled feta

2T finely chopped mint

2T finely chopped chives

 

  • 3T pesto

Top with parmesan or pecorino shavings and a sprig of basil

 

  • 2T pesto

4T finely chopped sun-blushed tomatoes

Top with basil leaves and a few drops of balsamic reduction

 

Directions

Cut the baguette into thin slices (about 1cm), brush both sides with olive oil and season with salt. If you have a benchtop grill, toast the bread until crisp and nice brown stripes are seared into the surface. If not, place on a baking tray and bake at 180C for 15-20 minutes until golden and crisp. Rub the surface of the cooked crostini with the peeled garlic cloves while still warm.

 

Remove skin and stones from avocados and cut into a fine dice. Carefully fold in lemon juice, a splash of olive oil and salt and pepper. Spoon mixture onto cooled crostini and drizzle with a little extra virgin olive oil.

Serves 6-10