Avocado, Basil and Tomato Crostini
Try this delicious twist on the classic tomato and basil crostini—the toasts are first spread with mashed avocado, which lends a rich, creamy texture.
- 1 thin French baguette
- 4 Tbs. extra-virgin olive oil
- 2 avocados, pitted and peeled
- Juice from 1/2 lemon
- 1 pint heirloom baby tomatoes, halved
- 4 bush basil sprigs
- Sea salt and freshly ground pepper, to taste
Position a rack in the upper third of an oven and preheat the broiler.
Cut the bread on the diagonal into 1/4-inch-thick slices. Arrange on a baking sheet and drizzle with 2 Tbs. of the olive oil. Broil, turning the slices over once, until golden brown, about 2 minutes per side.
Scoop the avocado flesh into a bowl, add the lemon juice and gently mash with a fork until spreadable but still slightly chunky. Spread the avocado mixture on the crostini, dividing evenly. Top each with a few tomato halves and a few basil leaves. Drizzle with the remaining 2 Tbs. olive oil and season with salt and pepper. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).