This is my recipe for avocado crostini or avocado bruschetta; it is made with toasted or grilled garlic bread, avocado, onions, hot peppers, lime, olive oil, and cilantro. Have I mentioned before how much I love avocados? I could easily add avocados to breakfast, lunch, snacks and dinner. I would even trade dessert for a perfectly ripe avocado sprinkled with salt and lime juice. One of my favorite ways to add avocado deliciousness to most meals is by serving a chunky avocado salsa as a side or topping.
Recipe for avocado crostini, a delicious avocado salsa bruschetta served over garlic crostini or toasted garlic bread slices.
Ingredients
- Slices of bread
- 1-2 garlic cloves – optional
- Olive oil for brushing – if needed
- 1 avocado, peeled, seeded and sliced
- 1 small red onion, thinly sliced
- 1-2 hot (or mild) peppers, seeded and deveined, finely diced – adjust to taste
- Juice from 2 limes
- 3 tbs olive oil
- 2 tbs finely chopped cilantro
- Salt to taste
Instructions
- Use an indoor grill (the Panini style ones are perfect) to grill or toast the bread. You can also use an outdoor grill, griddle pan or a frying pan (very lightly greased with butter or olive oil).
- Rub the grilled or toasted bread slices with the garlic clove, this is optional – but highly recommended if you’re a garlic lover.
- Save the crostini bread slices until ready to use.
- Sprinkle the onion slices with salt and rinse well with cold water.
- Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
- Place a generous amount of the avocado bruschetta salsa on top of each piece of crostini or toast. Serve and enjoy!
Avocado on toasted bread is one of my all-time favorite snacks. I usually just smear crushed avocado onto a piece a bread, add some salt and done. This time I used my avocado salsa as a bruschetta or crostini topping over grilled garlic bread. It was heaven! This avocado crostini is super easy to make and makes a great snack or appetizer. Both the grilled crostini and the avocado bruschetta salsa can be made ahead of time or right before serving.
Step by step preparation photos for chunky avocado salsa
Julia says
May 25, 2014 at 8:41 amAwesome!
But I think I added too much lime juice because it’s really overpowering- any suggestions on what i can add to balance it?
Layla Pujol says
May 29, 2014 at 7:11 pmYou can try mixing in an ice cube, this will help mellow down the acidity (I haven’t tried it with this recipe, but it’s what is done for dishes like ceviche when the acidity is very strong).
Carmen says
January 23, 2014 at 11:11 amI love it, thanks so much, delicious !!!!!!
Christoph says
January 22, 2014 at 1:20 pmI just stumbled over your Website while looking for a new Pasta recipe last week. I was reading the “Gavin’s special pastas” Story and in the meantime all other recipes. Yesterday I made now as first the Avocado Crostini in the company, everybody loved them, just great.
It is difficult to get some of the ingridients here in Switzerland but got today achiote paste/powder and chipotle in abado. So let’s try…
Naz says
January 16, 2014 at 6:20 pmHi why do you sprinkle onion with salt then rinse them? What does this step do? Thanks:)
Layla Pujol says
January 16, 2014 at 6:58 pmIt helps remove the bitterness of the onions
corrine says
January 7, 2014 at 10:20 amdo you mean red/green bell peppers?
Layla Pujol says
January 7, 2014 at 10:38 amI used a mix of jalapeños and red chilies since I like it spicy, but you can also use the small sweet peppers (or bell peppers) if you prefer.