Avocado Crostini Two Ways |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (32 slices total) large baguette, cut into 1/2-inch diagonal slices |
3/4 cup extra-virgin olive oil, plus more for brushing |
1 1/2 cups (packed) flat-leaf parsley leaves |
2 cloves garlic, sliced |
3 oil-packed anchovies, drained |
salt |
freshly ground pepper |
2 hass avocados, halved, pitted and thinly sliced |
Directions:
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. For Kids Sprinkle salt on the crostini on one platter. Serve. For Adults Drizzle the parsley pesto over the crostini on the other platter. Serve.
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