Garlic Crostini and Avocado Pesto
Ingredients
For the Garlic Bread Crostini
- 1 baguette sliced into rounds
- ¼ cup extra-virgin olive oil
- 2 TBSP unsalted butter
- 2 large garlic cloves peeled and pressed
- Kosher salt to taste
For the Avocado Pesto
- 1 ripe large avocado save the peel or is it skin for bowls
- 1 large bunch of fresh basil
- ½ cup walnuts
- 2 TBSP lemon juice freshly squeezed
- 3 cloves garlic
- ½ cup extra-virgin olive oil
- Kosher salt to taste
- Ground black pepper to taste
- Hot sauce to taste
- Dried chives
Instructions
For the Garlic Bread Crostini
- Melt the butter in a saucepan.
- Add the olive oil and garlic. Season with salt.
- Dredge each baguette slice in the olive oil-butter mixture, coating well. Place the slices on a baking sheet.
- Broil until golden brown and crispy.
- Serve with the avocado pesto and ride the train to flavor town.
For the Avocado Pesto
- Strip basil leaves from the stems, and add to a food processor along with avocados, walnuts, lemon juice, garlic, and kosher salt.
- Pulse until finely chopped. Add olive oil and process to form a thick paste.
- Season with black pepper and hot sauce (if you dare).
- Spoon into reserved avocado skins and sprinkle with dried chives
- Arrange it on a plate to enhance its aesthetic appeal, and voila, you’re set.
- Easy Peasy, lemon squeezy.