Avocado Crostini Two Ways

Photo: Lucy Schaeffer

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.

Yield: 8 servings
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 30 Minutes


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Avocado Crostini Two Ways Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy