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Avocado-and-Mango Salsa Crostini

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 20 mins
Cook time 20 mins
Yield about 32 pieces (serving size: 2 pieces)


  • 1 long, thin baguette
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 large avocado, pitted, peeled and cubed
  • 1 cup diced mango
  • 2 tablespoons chopped fresh cilantro
  • 1/2 small onion, finely chopped
  • 2 tablespoons lime juice

Nutrition Information

  • calories 195
  • fat 11 g
  • satfat 1 g
  • protein 4 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 330 mg

How to Make It

  1. Preheat oven to 400°F. Cut bread on a slight angle into 1/4-inch-thick slices. Arrange in a single layer on a baking sheet. Brush one side of each slice with a small amount of oil. Sprinkle with salt and pepper. Toast until lightly browned, 15 to 20 minutes, turning pan around twice during baking time. Allow to cool completely.

  2. In a small bowl, combine avocado, mango, cilantro, onion and lime juice. Season with salt and pepper and mix gently to combine.

  3. Mound 1 Tbsp. mango mixture on top of each toast just before serving.