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Avocados - 12 August 2019

Avocado Crostini

5-10 Minutes

15 Minutes

Avocado Crostini

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

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 Additional Combinations

Combo 1

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

- 2 tsp toasted black and white sesame seeds

- 1 tsp soy sauce

- 1 Tbsp finely chopped spring onion

- wasabi to taste

- top with a couple of 3cm lengths of chives, crossed

Combo 2

- 1 finely chopped red chilli

- 1 crushed clove garlic

- substitute lemon, with juice of 1-2 limes

- 2 Tbsp finely chopped red onion

- 2 Tbsp finely chopped coriander

- 2 tomatoes, finely chopped

- top with one or two coriander leaves

Combo 3

- 100g crumbled feta

- 2 Tbsp finely chopped mint

- 2 Tbsp finely chopped chives

Combo 4

- 3 Tbsp pesto

- top with parmesan or pecorino shavings and a sprig of basil

Combo 5

- 2 Tbsp pesto

- 4 Tbsp finely chopped sun-blushed tomatoes

- top with basil leaves and a few drops of balsamic reduction

Method

  • 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 dice finely. 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