Here’s a tasty, super popular appetizer to add to your repertoire – Avocado Crostini with Balsamic Drizzle. Just 12 minutes to impress your guests.
Crostini, or “little toasts” in Italian, are a great base for a ton of different and easy appetizers. They are semi-crisp with a hint of garlic and easy to manage in two bites. The toppings are endless. I love the flavor combination in these appetizers and they are perfect for vegetarians.
The avocado is mashed with lime, salt and pepper to make a very basic guacamole. This is my favorite way to make guacamole – pure and simple – no additional ingredients needed. From here, you just top with a few tomatoes and drizzle with the balsamic reduction which adds a bit of pizzazz and sweetness.
All in all, just a simple, fresh, healthy appetizer or brunch fare. You might like to serve the avocado crostini with another appetizer such as peach and prosciutto summer appetizers or endive ricotta appetizers.
Tailor To Your Taste
- If you don’t like tomatoes, leave them out or substitute with chopped roasted red peppers.
- Garnish with chopped fresh basil or chives.
- Use a multigrain baguette or other bread of your choice rather than a french baguette or ciabatta.
Shortcuts
- Buy some ready made guacamole.
- Buy the Balsamic reduction/glaze.
Make Ahead Avocado Crostini
- Prepare all the components ahead. Assembly can be done up to 30-60 minutes ahead. Drizzle the Balsamic just before serving as it tends to bleed into the avocado if it’s not thick enough.
Avocado Crostini with Balsamic Drizzle Recipe
Ingredients
- 1/2 baguette (or ciabatta or other)
- 1-2 tablespoons olive oil
- 1 garlic clove, cut in half
- 1 medium-large ripe avocado
- 1 lime
- kosher salt and pepper to taste
- 12 cherry tomatoes, cut in 4 (or heirloom chopped)
- balsamic glaze Note 1
- 2 tbsp chopped fresh basil (optional)
Instructions
- MAKE THE CROSTINI: Cut 16 slices of baguette sized bread about 1/4-1/2 inch thick (or use larger bread and cut in halves or quarters). Toast in toaster oven until golden brown. (Alternatively grill bread for a minute per side or bake at 375F for about 8 minutes). Bread should be fairly crisp. Brush with olive oil on both sides using pastry brush. Then rub one side of bread with the cut half of a garlic clove.
- MAKE THE AVOCADO: Cut avocado in half. Remove the pit. Scoop out the avocado into a small bowl, discarding the skin. Squeeze in juice of half or three-quarters of a lime sprinkle with 1/4 teaspoon salt. Mash, taste and add more lime and salt as desired. Add pepper to taste.
- ASSEMBLE: Place crostini on a serving platter or wooden cutting board. Divide avocado evenly over crostini and spread. Place a few cherry tomato halves on top. Just before serving, drizzle with Balsamic Glaze. Try a zig zag pattern, drizzling balsamic over crostini and onto platter for a nice presentation.
Notes
- To make your own Balsamic Glaze/Reduction. I usually buy it, but it's easy to make your own if you prefer. Bring to boil a half cup of balsamic vinegar and two tablespoons honey or brown sugar. Reduce heat to a simmer and simmer for about 15 minutes until it reduces by half to a syrup consistency (thick enough to coat the back of a spoon).
- Make Ahead: Prepare all the components ahead. Assembly can be done up to 30-60 minutes ahead, but I suggest drizzling the Balsamic just before serving as it tends to bleed into the avocado if it's not thick enough.
Nutrition
Here are 10 Easy Make-Ahead Appetizers to check out as well.
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