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Avocado Crostini 4 Ways

A platter of mixed avocado crostini.
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Avocado crostini topped with red pepper flakes, salt, pepper, everything bagel seasoning, balsamic glaze, tomatoes, arugula, and parmesan.

Ingredients

Units Scale

For the crostini

  • 1 baguette (fresh or day-old)
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup balsamic vinegar

For the avocado spread

  • 2 ripe avocados
  • 1/2 of a lemon
  • 1/8 teaspoon salt

For the lemony arugula

  • 1 cup arugula
  • 1/2 of a lemon

Other toppings

  • 8 cherry tomatoes
  • 2 tablespoons balsamic glaze
  • 2 tablespoons shaved parmesan cheese
  • 2 teaspoons of everything bagel seasoning
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon freshly cracked black pepper

Instructions

1. Make the crostini

Preheat oven to 400℉

  • Use a serrated bread knife to slice the baguette into ¼ inch slices. 
  • Lightly brush the fronts and backs of the baguette slices with olive oil. Lay them on baking sheets in a single layer. Sprinkle lightly with kosher salt.
  • Bake at 400℉ for about 8 minutes, until golden and crispy.
  • Cool to room temperature before adding the toppings.

2. Make the avocado spread

  • Scoop the avocado flesh into a small mixing bowl. Juice half of a lemon into the bowl and add ⅛ teaspoon of salt. Use a masher to mash everything together.

3. Make the lemony arugula

  • Place the arugula into a small bowl and juice half of a lemon into the bowl. Toss to combine.

4. Assemble the crostini

First, spread the avocado on all the crostini. Then, make 8-9 crostini with each of the following toppings. 

  • Classic: Top with red pepper flakes, sea salt flakes, and freshly cracked black pepper.
  • Everything Bagel: Sprinkle everything bagel seasoning on top of the avocado.
  • Lemony Arugula: Place a small mound of lemony arugula on top of the avocado. Then, sprinkle it with sea salt flakes and freshly cracked black pepper. Lastly, add a few pieces of shaved parmesan to the top.
  • Balsamic & Tomato: Slice a cherry tomato in half and arrange it on top. Then, drizzle with balsamic glaze. Finish with a pinch of sea salt flakes.

6. Arrange the avocado crostini on a platter and serve.

Notes

  • You can bake the crostini without toppings up to 3 days ahead. Store the plain crostini in a sealed container at room temperature until ready to top and serve. 
  • Make the avocado spread and add toppings shortly before serving. If you make them too far in advance, the avocado will brown, and the crostini will get soggy. 
  • Use a vegetable peeler to shave thin slices of parmesan.
  • Mix and match the toppings how you like!

Nutrition

Find it online: https://mandiofthemountains.com/avocado-crostini-assorted-toppings/