Avocado and Pistachio Crostini


August 9, 2016

Slicing the avocado, instead of serving it in chunks, makes way for an elegant presentation but feel free to serve it however you fancy!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 2-4 Servings


1Slice the baguette into pieces about ½”-1” thick. Brush lightly with olive oil and put under a broiler, turning once, so that each side gets toasted.

2Cut the avocado in half lengthwise, removing the seed by carefully inserting the blade of a sharp knife into the seed and twisting, until it comes loose. Hold the avocado half in your left hand. With a large spoon, ideally with thin edges, scoop towards you, making thin slices with the spoon. Decoratively lay them on each slice of bread, covering all surfaces of the bread.

3Roughly cut the pistachio, and sprinkle a teaspoon in the center of each. Sprinkle lightly with kosher salt, drizzle with oil and serve immediately.


1/2 baguette

pistachio oil, walnut oil, or olive oil

1 ripe avocado

3-4 tbsp roasted, salted pistachio meats

kosher salt


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