Spicy Chorizo and Avocado Crema Crostini

A vibrant and flavorful appetizer that pays homage to Mexican cuisine. The crispy baguette is topped with a creamy, cool avocado spread, a sprinkle of salty cotija cheese, and a kick of spicy, crumbled chorizo. This crostini is a perfect balance of heat, creaminess, and crunch.

Meat & Poultry

Ingredients

French baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz Mexican chorizo, casing removed
ripe avocado
tablespoons sour cream or Mexican crema
tablespoon fresh lime juice
1/4 teaspoon ground cumin
Salt and black pepper to taste
tablespoons crumbled cotija cheese
tablespoon finely chopped cilantro for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, cook the chorizo in a small skillet over medium heat, breaking it up with a spoon, until fully cooked and crispy. Drain excess fat and set aside.
In a small bowl, mash the avocado with sour cream, lime juice, and cumin. Season with salt and pepper.
Spread a generous layer of the avocado crema onto each toasted crostini.
Top the crema with a small amount of the crumbled chorizo and a sprinkle of cotija cheese and fresh cilantro. Serve immediately.

Chef's Tip & Pairing

Pair this spicy, rich crostini with a crisp, slightly off-dry Riesling or a Mexican lager to cut through the heat and complement the rich avocado and chorizo flavors.

From the Tini Crostini Collection