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)!
65ml olive oil
2 garlic cloves
3 perfectly ripe avocados
½ lemon (juice)
Sea salt and freshly ground black or white pepper
Extra virgin olive oil
- 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
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.