Avocado Crostini

by Jennifer

These were out-of-this-world good!  So good, you don’t want to stop eating them, and you don’t care if you’re not hungry for dinner.  That good.  Recipe comes from Food & Wine magazine.  Serves 6 – 8.

  • 1 large baguette, thinly sliced (I bought mine at Panera and asked them to slice it for me)
  • Cooking spray
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 cups packed fresh parsley
  • 2 garlic cloves, sliced
  • 3 oil-packed anchovies, drained
  • salt and freshly ground black pepper
  • 2 avocados, halved, pitted, and thinly sliced to fit the crostini

Preheat oven to 350 degrees.

Lightly coat baguette slices with cooking spray and bake until golden and crisp, 8 – 10 minutes.  When cool, transfer to a serving dish.

Combine olive oil through pepper in a blender

and puree until smooth.  (The parsley pesto can be made the day before and brought to room temperature before serving.)

Immediately before serving, top each crostini with some avocado

and spoon the parsley pesto over each one.


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