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Friday, October 3, 2014

Avocado Crostini with Chicken Salad

So this one comes to us with a little inspiration from Pinterest.
What is actually pretty awesome about this one is that you can make each component in advance and assemble it all when ready... although I do recommend making the guac as close to assembly as possible as brown avocado is not very appealing.*

Avocado Crostini with Chicken Salad

All you need for this one is the following:
1/2 loaf of Ciabatta Bread
Olive Oil
Fave Guacamole Recipe
Fave Chicken Salad Recipe

First, I preheat the oven to 350 degrees. Next, I slice the ciabatta loaf into thin slices, then I slice those slices in half. I lay them out on a baking sheet and drizzle with olive oil. Pop the bread in the oven for about 5 minutes, then broil, watching carefully so you don't burn it, for an additional 1-2 minutes (until crusts are golden).

To make the guacamole, I mash together 1-2 avocados, lime juice from about 1/2 a lime, about 1/2 tsp garlic powder, and 1/4 tsp each salt and pepper. Then, I fold in the diced tomato and chopped cilantro. Taste for flavor and adjust as needed by adding more of whatever you want to taste more of
(Obviously, stir to incorporate any new additions).

Make your chicken salad. I like Ina Garten's Chicken Salad Contessa, although I don't add as much salt as her recipe requires.

Assemble your crostini by spreading a thin layer of guacamole on the bread. Top with a decent helping of the chicken salad, and garnish.


* If for some reason you have to make your guacamole ahead of time, store in a small bowl and lightly press plastic wrap directly over the top of the guac until ready to use. 

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