BLT & Guacamole Crostini Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures BLT & Guacamole Crostini Recipe | The Nibble Webzine Of Food Adventures
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APPETIZER RECIPE: BLT & Guacamole Crostini


[1] A guacamole BLT transformed into crostini hors d’oeuvre (photo © California Avocado Commission).


[2] Ready for your recipe (photo © Aldi).

 

What’s better than a BLT?

Well, there’s a turkey BLT and our favorite, the chicken salad BLT.

Guacamole can be added to any of the above.

But how about turning the concept into bite-size crostini—BLT guacamole appetizers.

Microsprouts stand in for the lettuce; or you can substitute arugula, watercress or other flat lettuce.

This recipe was developed by Deborah Branby, chef/owner of The Cheese Board in Reno, Nevada, and provided to us by the California Avocado Commission.

We’re serving it on New Year’s Eve.
 
 
RECIPE #1: GUACAMOLE BLT

Ingredients For 24 Slices

The individual steps for baguette croutons (the crostini base), roasted cherry tomatoes and other ingredients follow.

  • 24 baguette croutons (recipe below)
  • 2-1/2 avocados*
  • 1/2 teaspoon lemon juice, fresh
  • 4 slices crisp cooked bacon, cut into thin strips
  • 1 cup micro sprouts, micro greens, arugula or cress
  • Roasted cherry tomatoes (recipe below)
  • 1/4 cup basil pesto, thin consistency
  •  
    ______________

    *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

     
     
    RECIPE #2: BAGUETTE CROUTONS RECIPE

    Ingredients For 24 Slices

  • 24 thin slices of a 2″ diameter baguette
  • Melted butter, as needed
  •  
    Preparation

    1. BRUSH one side of the baguette slices with melted butter.

    2. BAKE at 375°F until lightly toasted, about 15 minutes. Cool.
     
     
    RECIPE #3: ROASTED CHERRY TOMATOES RECIPE

    Ingredients

  • 2 cups cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  •  
    Preparation

    1. SLICE the tomatoes in half and toss with olive oil.

    2. ROAST at 400°F until lightly browned, about 15 – 20 minutes. Cool.
     
     
    RECIPE #4: LEMON AÏOLI

    Ingredients For 1/2 Cup

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice, fresh
  •  
    Preparation

    1. MIX together mayonnaise and fresh lemon juice.
     
     
    FINISH: CROSTINI ASSEMBLY

    1. COARSELY MASH the avocado and mix it with the fresh lemon juice.

    2. TOP each crouton with 1 tablespoon of the mashed avocado mixture.

    3. TOP with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.

    4. DRIZZLE with pesto. Serve immediately.

      

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