Avocado Crostini Two Ways

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

  • Total Time:
  • Servings: 8

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

How to make this recipe

  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. <strong>For Kids</strong> Sprinkle salt on the crostini on one platter. Serve. <strong>For Adults</strong> Drizzle the parsley pesto over the crostini on the other platter. Serve.

Make Ahead

The parsley pesto can be refrigerated overnight.

Suggested Pairing

Lively, peach-scented, unoaked Chardonnay from California.

Photo © Lucy Schaeffer Published May 2012

473578 recipes/avocado-crostini-two-ways 2013-12-06T23:09:59+00:00 spring|summer|cocktail-party|dinner-party|appetizers-starters|8|basic-easy|fast|healthy may-2012,bruschetta,pesto,toasts,crostini recipe,fast hors d'oeuvres,katie workman recipes,avocado-crostini-two-ways 473578

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