avocado garlic crostini
I never know which of my recipes will ignite excitement in those who follow me on social media. But, I can tell you that this recipe did! And, quite frankly, I was shocked because it’s just such an easy simple recipe. Nothing fancy dancy. Nothing extraordinary about it. At least, that’s what I think.
To me, the star of this recipe is, of course, the avocado, but it’s the way the avocado is combined with the other simple ingredients that makes this avocado garlic crostini totally awesome!
Toasting the thin bread rounds, and I’m talking toasting just to a slight golden brown (you still want some of the ‘chew’ of the bread in them) then coating with the fresh garlic cloves is genius in amplifying flavors.
Add to that the drizzle of extra virgin olive oil then the sprinkling of spice mixture and you’d be ready to eat them just like that. But, wait! You’re gonna add a cream schmear of whipped cream cheese. Oh, yeah, I can eat them now, right?
No, wait, hold your horses. We’re gonna add on a slice of fresh healthy avocado and a juicy bite of tomato. Then if that was not enough a shower of fresh lime juice and a dusting of coarse ground pepper.
OK, so I think now you’re probably ready to jump in and make these avocado garlic crostinis, right now! I mean my yogini gal, Whit, and I made a meal from this entire cookie sheet. Yep, we ate them all! xoxo ~ally
Here’s what Whit and I also ate with these crostinis! Kung Pao Kidney Beans! Any type of your favorite seasoning blend will work. The Trader Joe's blend has sesame seeds (white and black), sea salt, minced garlic, minced onions and poppy seeds. You can prepare in advance the crostini rounds with the rubbed garlic. When ready to serve, continue the steps in building them.
avocado garlic crostini
Ingredients
Instructions
Notes
No wonder you & Whit ate the whole thing, lol! (Saw your post & pics on FB.) Here’s to up-scaling good ol’ avocado toast with “Ally innovations” — from method to seasonings. You’re always thinking up somethin’ new and aren’t we blessed by your foodie imagination?! I’ll probably have to leave out the “schmear” (dang it!) but my cherry tomato crop is almost ripe and I can’t think of a better way to enjoy them straight off the stem than this… plus I LOVE avocados, crostini, and YOU! xo
Oh, Kimmmeee, girl…your comments always bring such joy to me. I just smile as I hang on and read each word. As for the schmear, that adds creamy flavor and it also is like the ‘glue’ for the avocado and ‘mater. Maybe you coul duse something dairy free? Now, I know your cropy of cherry tomatoes will be divine. Nothing like homegrown! Love you too sweet girl xoxo