Heirloom Tomato and Avocado Crostinis.

A while back I wanted to make a crostini of some sort.

Scratch that. I ALWAYS want to make a crostini of some sort.

I play with different breads, different butters (herb (that I make), REAL, salted, not salted, sweet, etc.), but most of all, and most importantly, what goes ON the Crusty Crostini.

That is what is best about this delicious little bite (or three). THE POSSIBILITIES ARE ENDLESS.

For example, here is one that I made a wee bit ago.


Ingredients: One ripe avocado (ready to eat/devour), one Heirloom Tomato, Cilantro, good Olive Oil, salt, your favorite baguette, butter, lemon juice

Now, the reason that this is so good, aside of course the delicious topping, is the bread (zee crostini).

I used a “Rustic” baguette from a local bakery. It’s basically fresh French bread, in baguette form, and I think it works perfectly.


To begin, chop up your tomato. You may leave the seeds in  if you like. I did in order to increase the intense flavor that a perfectly ripe Heirloom tomato brings to the dish; but if you do not like them, or think the have the texture of “monkey brains” (Thank you Pops), then taking them out will not hurt a thing.

So, chop up your tomato and set it aside in a bowl big enough to mix everything together (there’s not that much stuff, so it doesn’t need to be huge). Next, set about chopping your cilantro. You don’t need a lot, but the kick that it adds is wonderful, so I encourage you do use it. Add the cilantro to your tomatoes and gather your avocado. Halve, twist, dice, and scoop out the innards of your ‘cado into the bowl with everything.

LIGHTLY dowse it with your handy-dandy olive oil and a pinch of salt. The salt is important. It not only brings out the velvety taste of the avocado, but it lends itself to improving and exaggerating the textures of the tomato.  At this point in time, take a tiny bit of lemon juice (if you have an actual lemon to squeeze it out of, that’s optimal) and cover your mixture with it. This will help prevent your avocado from turning brown. Cover the mixture tightly and place in the ‘fridge.

Getting to your crostinis. Slice your bread however you want yours to look. I did mine at and angle, but it really doesn’t matter if it’s just you and you don’t care what it looks like! Regardless, it’ll taste the same and it’ll taste delicious. Once your bread is sliced, heat a frying pan on medium heat with about 1/3 cup of butter. Do more or less depending on, well, what you want, but that’s about how much I used. Remember to always be checking it, your butter that is. Burnt butter is gross and we don’t want that happening, now do we?

All the butter is nice and melted. Place your slices in the pan… now, be patient. It takes about two minutes on each side… We are looking for a golden brown color on our bread. A beautiful, crispy, buttery crostini us what we are after.

Retrieve your perfect crostinis, take your mix out of the refrigerator, and top generously.