Crostini de aguacate y tomate para el desayuno

Ingredientes

• Baguette or crusty sourdough
• Olive oil
• 1–2 ripe avocados
• 1 cup cherry or grape tomatoes (or 2 medium tomatoes)
• Fresh lemon
• Fresh basil or parsley
• Garlic clove
• Salt and black pepper
• Red pepper flakes (optional)
• Everything bagel seasoning or flaky sea salt (optional)
• Feta, goat cheese, or mozzarella pearls (optional)
• Eggs for topping (optional: soft-boiled, fried, or poached)

Preparación

1. 1

   Slice the bread: Cut the baguette into 1/2-inch slices on a slight diagonal.

2. 2

   Toast the crostini: Brush both sides with olive oil. Toast on a baking sheet at 400°F (205°C) for 6–8 minutes, flipping once, until golden and crisp at the edges.

3. 3

   Rub with garlic: While warm, lightly rub each slice with a cut garlic clove for subtle flavor.

4. 4

   Prep the tomatoes: Halve cherry tomatoes (or dice regular tomatoes). Toss with a squeeze of lemon, a drizzle of olive oil, salt, and pepper.

5. 5

   Mash the avocado: In a bowl, mash avocado with lemon juice, salt, and pepper. Keep some texture—it shouldn’t be baby-smooth.

6. 6

   Assemble: Spoon avocado onto each crostini. Top with tomatoes.

7. 7

   Finish: Add torn basil or parsley, a pinch of red pepper flakes, and everything bagel seasoning or flaky sea salt. Optional: add crumbled feta or a soft egg on top.

8. 8

   Serve immediately: Crostini are best while the bread is still crisp.