Taking inspiration from the signature fare of the millennial generation, we present Mini Avocado Toasts. For this clever appetizer, crostini showcase tender rosettes of the requisite ingredient, along with a variety of toppings—suggestions include crispy prosciutto, grated Parmesan, and grape tomatoes—giving guests the opportunity to indulge in a sampling of tastes and textures.
Mini Avocado Toasts
Makes 12
Ingredients
- 2 to 3 medium avocados, ripe but firm
- 12 mini toasts*
- Assorted toppings (See Note)
- Garnish: basil leaves, edible blossoms*, flaky sea salt
Instructions
- Cut avocados in half, discarding pits and skin. Working with 1 half of avocado, place cut side down; thinly slice, widthwise, into ⅛-inch-thick slices. Working with 3 slices, fan and roll to form a rosette. Gently place on top of 1 mini toast, trimming to fit if needed. Repeat with remaining avocado.
- Arrange mini toasts on a platter. Add assorted toppings; garnish with flowers, basil leaves, and flaky sea salt, if desired. Serve immediately.
Notes
*We used Égalité Mini Toasts and edible blooms from Gourmet Sweet Botanicals, gourmetsweetbotanicals.com.
Note: We used Crispy Prosciutto (recipe follows), grated Parmesan cheese, and sliced red and yellow grape tomatoes.
Note: We used Crispy Prosciutto (recipe follows), grated Parmesan cheese, and sliced red and yellow grape tomatoes.
Crispy Prosciutto
Ingredients
- Prosciutto slices
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Arrange desired amount of prosciutto in a single layer on parchment. Top with another sheet of parchment. Place another rimmed baking sheet on top.
- Bake until crisp, about 15 minutes. Remove top baking sheet and top sheet of parchment. Let prosciutto stand until cooled. Coarsely chop.
