Name: Avocado Crostini 4 Ways
Yield: 4
Cuisine: Italian
Ingredients: 4 slices crusty Italian bread; 2 ripe, fresh Avocados, peeled, seeded and mashed; Juice of 1 lemon; 3 strawberries, sliced thin; 4 blackberries, halved; small handful of sprouts; 12 oz. mini sweet peppers; 1 – 2 Tbsp. olive oil; 4 cherry tomatoes, halved; 4 basil leaves; 2 thin slices prosciutto; 2 thin vertical slices zucchini; Sea salt & cracked black pepper, to taste

Ingredients

Scale

4 slices crusty Italian bread
2 ripe, fresh Avocados, peeled, seeded and mashed
Juice of 1 lemon
3 strawberries, sliced thin
4 blackberries, halved
small handful of sprouts
12 oz. mini sweet peppers
1 – 2 Tbsp. olive oil
4 cherry tomatoes, halved
4 basil leaves
2 thin slices prosciutto
2 thin vertical slices zucchini
Sea salt & cracked black pepper, to taste

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Instructions

Preheat oven to 400 F.
Place peppers on a sheet pan, drizzle with olive oil, add salt and pepper and roast for about 30 minutes until skins are browned.
Toast 4 slices of thick, crusty Italian bread.
In a medium bowl, place seeded and peeled avocado. Drizzle in the juice of 1 lemon and mash until combined.
Spread each piece of toasted bread with avocado.
On each crostino (individual toasts), place toppings: fresh fruit and sprouts; roasted mini peppers; cherry tomatoes & basil; ribbons of prosciutto & zucchini.
Finish each with sea salt and cracked black pepper to taste.