ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado Crostini Two Ways

Photo: Lucy Schaeffer
Total time 30 mins
Yield 8 servings
Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.

Ingredients

  • 1 (32 slices total) large baguette, cut into 1/2-inch diagonal slices
  • 3/4 cup extra-virgin olive oil, plus more for brushing
  • 1 1/2 cups (packed) flat-leaf parsley leaves
  • 2 cloves garlic, sliced
  • 3 oil-packed anchovies, drained
  • Salt
  • Freshly ground pepper
  • 2 Hass avocados, halved, pitted and thinly sliced

How to Make It

  1. 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.

  2. 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.

  3. 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.