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
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- 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
- Freshly ground pepper
- 2 Hass avocados, halved, pitted and thinly sliced
- 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.
- 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.
- 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.
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