Avocado Crostini Three Ways!

Don’t you just love it when leftovers inspire something great?! Well, maybe I shouldn’t call them leftovers. .  but foods, fruits and vegetables I had laying around left over from other recipes . .  and half of a baguette.

I am crazy about crostini. Like, crazy love the stuff. Toasted bread anything and I’m stuffing my face. These are great because you can top these with a variety of things. .  which is what I did.

So, I had some ripe avocados and immediately thought. .  avocado toast. Uh, yeah, no brainer. I also had some zucchini and because I am currently obsessed with my spiralizer, I was thinking, how can I make the zucchini look pretty?

Zucchini ribbons!

And because of this

Yeah, so they should have been rolled tighter but hey, what can I say? I was hungry. and I found myself eating the zucchini ribbons off first and then devouring my avocado toast.

Well, spring is here and I wanted to make a fabulous appetizer for you guys. .  because, you know, spring parties, spring entertaining ..  spring brunch. .  you know. .

So, I topped my avocado crostini with all sorts of deliciousness. Mango included!!!

YOU GUYS . .  Avocados + mango + balsamic glaze = freaking delicious. I’m telling you now. .  you have to try this! I also love radishes and love the texture and crunch that these added on this crostini and the balsamic glaze just ties it all together so nicely.

I hope you try these!! and make some for your friends!

Print Recipe

Avocado Crostini Three Ways!

For even more flavor, rub from garlic on your crostini before topping with the mashed avocado. For the zucchini, if you want to make the ribbons, simply use a vegetable peeler and peel the zucchini to make the ribbons. Roll them up and place on top of the crostini, into the mashed avocado. You can even use some of the avocado to "seal" the ribbons.

Course: Appetizer

Author: Hip Foodie Mom

Ingredients

• 3 ripe avocados sliced lengthwise with the pit removed
• fresh lime juice juice from 1-2 limes
• kosher salt
• pepper
• french baguette sliced and toasted
• raw zucchini unpeeled, sliced lengthwise and chopped
• 3 radishes sliced thin
• 1 mango peeled and sliced
• balsamic glaze
• drizzle of extra virgin olive oil optional

Instructions

• Using a medium sized bowl, place all the avocados inside and mash together with a fork. Squeeze in the juice from one lime, season with salt and pepper. Taste and add more freshly squeezed lime juice if needed.
• To assemble: spread on the mashed avocado on each toast and top some with the raw zucchini, some with the radishes and some with the mango. Drizzle with balsamic glaze and a drizzle of good quality extra virgin olive oil if desired. Serve immediately.