© Lucy Schaeffer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

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

How to Make It

Step 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.

Step 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.

Step 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.

You May Like