CROSTINI WITH AVOCADO & HELL FIRE

CROSTINI WITH AVOCADO & HELL FIRE

Hillary Danner

CROSTINI WITH AVOCADO & HELL FIRE

YOU WILL NEED:

  • 1 FRENCH BAGUETTE

  • FRESH GARLIC

  • OLIVE OIL FOR BRUSHING & DRIZZLING (REGULAR OR GARLIC FLAVORED)

  • 3-5 RIPE AVOCADOS

  • HELL FIRE PEPPER JELLY

  • SEA SALT (BLACK SEA SALT IS FUN FOR ADDED COLOR, BUT ANY SEA SALT WILL DO)

  • FRESH CILANTRO FOR GARNISH

  • MANCHEGO OR PECORINO (OPTIONAL)

WHAT TO DO:

  • PREHEAT OVEN TO 375 DEGREES.

  • SLICE BAGUETTE THINLY, BISCOTTI-STYLE. RUB FRESH GARLIC ON TOP OF EACH SLICE, THEN BRUSH WITH OLIVE OIL.

  • ARRANGE PREPARED BREAD SLICES ON A COOKIE/BAKING SHEET & TOAST IN THE OVEN (MIDDLE TO UPPER RACK) FOR ABOUT 10 MINUTES, OR UNTIL LIGHTLY BROWNED.

  • REMOVE FROM THE OVEN AND PLACE ON A PLATTER FOR ASSEMBLING: PLACE THICK SLABS OF AVOCADO ATOP EACH BREAD SLICE. SPOON PEPPER JELLY (GINGERLY!) OVER THE AVOCADO, & DRIZZLE WITH MORE OLIVE OIL.

  • SHAKE SEA SALT OVER LAYERED CROSTINI & TOP WITH A SPRIG OF FRESH CILANTRO.