Avocado Crostini Two Ways Recipes

AVOCADO & TOMATO CROSTINI RECIPE

Steps:

• Heat broiler.
• Brush bread slices evenly with 1 Tbsp. dressing.
• Broil, 4 inches from heat, 2 to 3 min. on each side or until lightly toasted on both sides.
• Toss tomatoes with remaining dressing in medium bowl.
• Spread toast slices with avocado; top with tomatoes and pepper.

AVOCADO RICOTTA CROSTINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.
• Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.
• Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.
• Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.

AVOCADO CROSTINI TWO WAYS

Steps:

• Preheat the oven to 350°. Brush the baguette slices with olive oil and arrange them on 2 baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp. Meanwhile, in a blender, combine the parsley leaves, garlic, anchovies and the 3/4 cup of olive oil and puree until smooth. Season with salt and pepper. Top the baguette toasts with the avocado slices and arrange on 2 platters. For Kids Sprinkle salt on the crostini on one platter. Serve. For Adults Drizzle the parsley pesto over the crostini on the other platter. Serve. Make Ahead The parsley pesto can be refrigerated overnight.