Aegean Avocado Crostini

Experience a taste of the Mediterranean coast with this vibrant crostini. Creamy, ripe avocado is mashed with a hint of lemon and chili, then topped with salty, crumbled feta cheese and a drizzle of high-quality olive oil. It's a perfect balance of richness, tang, and spice, making it an elegant and refreshing appetizer for any gathering.

Seafood

Ingredients

1 small baguette (about 12 slices)
2 tbsp olive oil (for toasting)
2 medium ripe avocados
1 tbsp fresh lemon juice
1/4 tsp red pepper flakes
Salt and freshly ground black pepper, to taste
1/2 cup feta cheese, crumbled
1 tbsp fresh mint or dill, chopped (for garnish)
Extra virgin olive oil, for drizzling

Method

Preheat oven to 375°F (190°C). Slice the baguette into 1/2
inch thick pieces.
Brush both sides of the bread slices lightly with olive oil and arrange them on a baking sheet.
Toast for 8 minutes
minutes, or until golden brown and crisp. Remove and let cool slightly.
In a medium bowl, mash the avocado with the lemon juice, red pepper flakes, salt, and pepper until you reach your desired consistency (chunky or smooth).
Spoon a generous amount of the avocado mixture onto each crostini slice.
Top each with a sprinkle of crumbled feta cheese and a light drizzle of high
quality extra virgin olive oil.
Garnish with fresh mint or dill before serving.

Chef's Tip & Pairing

Pair this bright, fresh appetizer with a crisp, dry white wine like a Greek Assyrtiko or a light, unoaked Sauvignon Blanc to complement the salty feta and creamy avocado.

From the Tini Crostini Collection