Avocado Tomato Crostini

Ingredients

• 1 French Baguette: Choose a good quality, crusty baguette, about 24 inches long. This will be the vessel for our delicious toppings, providing the essential crunch.
• 1/4 cup Extra Virgin Olive Oil: Plus more for drizzling, if desired. Use a good quality oil as its flavour will shine through. This is used to toast the bread and adds richness.
• 2 cloves Garlic: 1 clove minced, and 1 clove halved. The minced garlic infuses the tomato mixture, while the halved clove is used to rub the toasted bread for a subtle garlic essence.
• 2 large Ripe Avocados: They should be ripe but still slightly firm to the touch, making them easy to mash or dice while holding their shape. This provides the creamy base.
• 1 pint Cherry or Grape Tomatoes: About 2 cups, halved or quartered if large. Their sweetness and slight acidity cut through the richness of the avocado. Choose vibrant, ripe tomatoes.
• 1/4 cup Fresh Basil Leaves: Chiffonade (thinly sliced). Adds a fresh, aromatic, slightly peppery flavour that pairs beautifully with tomatoes and avocado.
• 1 tablespoon Lemon Juice: Freshly squeezed is best. This brightens the avocado flavour and helps prevent it from browning too quickly. Lime juice can also be substituted.
• 1/4 cup Red Onion (Optional): Very finely minced. Adds a pungent sharpness that complements the other flavours. Rinse under cold water after mincing to mellow the flavour if preferred.
• Salt: Coarse sea salt or kosher salt, to taste. Essential for bringing out all the flavours.
• Black Pepper: Freshly ground, to taste. Adds a touch of warmth and spice.
• Red Pepper Flakes (Optional): A pinch, for a subtle kick of heat.

Instructions

1. 1

   Prepare the Crostini Base: Preheat your oven to 375°F (190°C). Slice the baguette on a slight diagonal into ½-inch thick slices. You should get approximately 20-24 slices depending on the baguette’s width and length. Arrange the slices in a single layer on a large baking sheet.

2. 2

   Toast the Bread: Brush both sides of each baguette slice lightly with extra virgin olive oil. Bake for 8-12 minutes, flipping halfway through, until the slices are golden brown, crisp, and toasted. Keep a close eye on them to prevent burning – you want them crunchy but not hard as rocks.

3. 3

   Infuse with Garlic (Optional but Recommended): Once the crostini are toasted and slightly cooled but still warm, take the halved garlic clove and gently rub the cut side over the surface of one side of each toast slice. This imparts a delicate garlic flavour without being overpowering. Set the toasted bread aside.

4. 4

   Prepare the Tomato Topping: In a medium bowl, combine the halved or quartered cherry tomatoes, the 1 minced garlic clove, the chiffonade fresh basil, and the optional finely minced red onion. Drizzle with about 1 tablespoon of extra virgin olive oil. Season generously with salt and freshly ground black pepper. Add a pinch of red pepper flakes if using. Gently toss everything together to combine. Let this mixture sit for about 10-15 minutes at room temperature to allow the flavours to meld. The salt will draw out some juice from the tomatoes, creating a light, flavourful dressing.

5. 5

   Prepare the Avocado: Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a separate medium bowl. Add the freshly squeezed lemon juice (this is crucial for flavour and preventing oxidation). Using a fork, mash the avocado to your desired consistency – some prefer it chunkier, others smoother. Season well with salt and freshly ground black pepper. Stir gently to combine. Avoid over-mixing.

6. 6

   Assemble the Crostini: Just before serving, spread a generous layer of the mashed avocado mixture onto the garlic-rubbed side of each toasted baguette slice.

7. 7

   Add the Tomato Mixture: Spoon the marinated tomato mixture evenly over the avocado layer on each crostini. Be sure to include some of the juices that have accumulated in the bottom of the bowl.

8. 8

   Garnish and Serve: Arrange the finished Avocado Tomato Crostini on a platter. If desired, you can add an extra drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, or a few small fresh basil leaves for garnish. Serve immediately for the best texture and flavour.