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Avocado Crostini with Balsamic Drizzle on cutting board
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5 from 9 votes

Avocado Appetizers on Crostini

Here's a tasty, popular avocado appetizer on crostini to add to your repertoire. We top it with tomatoes and a balsamic drizzle to boost flavor and pizzazz. Just 12 minutes.
Total Time12 mins
Course: Appetizer
Cuisine: American, Vegetarian
Servings (change as needed): 16 pieces/apps

Ingredients

  • 1/2 baguette, Note 1
  • 1-2 tablespoons olive oil
  • 1 garlic clove, cut in half
  • 1 medium-large ripe avocado (or 2 small ones)
  • 1 lime
  • kosher salt and pepper to taste
  • 12 cherry tomatoes, cut in 4 (or heirloom chopped)
  • balsamic reduction/glaze (store bought), Note 4

Garnish options (optional)

  • chopped fresh basil or other herbs, crumbled goat cheese, sprinkle of sea salt or lime/lemon zest.

Instructions

  • MAKE THE CROSTINI: Cut 16 slices of baguette sized bread about 1/4-1/2 inch (0.7-1.2cm) thick (or 4-5 slices of larger bread that you will cut in thirds or quarters). Toast slices in toaster or toaster oven until golden brown. (Alternatively grill bread for a minute per side or bake at 375F/190C 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 MASH (Guacamole): Cut avocado in half. Remove the pit. Scoop out the avocado into a small bowl with a spoon, discarding the skin. Squeeze in juice of half or three-quarters of a lime and sprinkle with 1/4 teaspoon salt. Mash, taste and add more lime, salt and pepper as needed.
  • 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. Cut toast slices in bite size pieces if you used larger bread slices. Just before serving, drizzle with Balsamic reduction/glaze. Try a zig zag pattern, drizzling balsamic over crostini and onto platter for a nice presentation.

Notes

  1. Bread options: Use a sturdy bread such as multigrain, artisan bread, French baguette or ciabatta.
  2. Shortcuts: buy ready made guacamole and Balsamic reduction/glaze
  3. Variations
    • If you don't like tomatoes, leave them out or substitute with chopped roasted red peppers, prosciutto, chopped hard boiled egg, shrimp or radishes.
    • Instead of balsamic reduction, try a sweet chili sauce or sweet-tart salad dressing drizzle. 
  4. 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).
  5. Make Ahead: Prepare all the components ahead. Assembly can be done up to 30-60 minutes ahead, but I suggest drizzling the Balsamic reduction just before serving as it tends to bleed into the avocado.
 
Nutrition values are estimates. 
Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg