Hip Hip Hooray for avocados!!!
Just because it’s the middle of fall doesn’t mean that we can still eat the worlds most perfect food. Wait, is it still considered fall? Or are we into winter? Who knows. Seasons don’t exist here in LA. But avocados are still all over the market and I couldn’t be happier.
okay, well maybe if I lived in an avocado grove and could pick avocados daily, then I might be happier. But let’s be realistic here. Anyways…. I made you guys some crostini. Crostini piled high with goat cheese, avocado and prosciutto. It was the right thing to do. And like I’ve said before – I’m ready for some holiday parties and these would be great appetizers because they are low stress, easy to make and totes delicious. In fact, I basically ate all of these when I made them. Okay, who am I kidding. I ate them all. Thomas didn’t even know they existed until I started editing photos. It’s one of the hazards of my job. What can you do?
A few weeks back I headed down to PMA Fresh Summit – a big giant fiesta with lots and lots of producers of fresh produce. It was a tad overwhelming because I wanted to eat everything in sight! There was food from all over the world and it made me want to grab my passport and hit the airport for some new adventures. I got the opportunity to meet and speak with Jorge and Adolfo from the Chilean Avocado team and it’s basically been decided that I need to get myself to Chile immediately. Not only do they produce tons and tons of my favorite food in the whole wide world, but it’s basically produced on the opposite schedule as the avocados grown here in America. So I’ve decided to live down in Chile for half of the year. Seems reasonable right?
After speaking with Jorge and Adolfo, I was inspired to whip up a new avocado recipe. Something easy and not super complicated where the avocado really shines through. Thus the Avocado Prosciutto Crostini came to be! I added a thin layer of a pesto infused goat cheese on the bottom just for kicks. And it’s the holidays. And who doesn’t love goat cheese. In fact, my goat cheese guacamole is one of my favorites!
So without further ado… let’s make some Avocado Prosciutto Crostini!
- 1 loaf french bread, cut into thin slices
- 2 tbsp olive oil
- 4 ounces goat cheese
- 2 tablespoons fresh pesto
- 2 Hass avocados
- 1 lemon, juiced
- 4 ounces thinly sliced proscuitto
- salt and freshly cracked black pepper to taste
- Preheat the oven to 350 degrees F.
- Place the sliced bread on a baking sheet and drizzle with olive oil. Toast the bread in the oven for 10-15 minutes until golden brown. Remove from the oven and let cool.
- In a small bowl, combine the goat cheese and pesto until evenly combined. Spoon a small spoonful on each of the crostinis and spread it on the bread.
- In another small bowl. mash together the avocado and lemon juice. Season the mixture with salt and pepper.
- Place a little spoonful on top of the goat cheese crostinis followed by a small piece of the prosciutto
- Dust the tops with freshly cracked black pepper and serve immediately.