Avocado Crostini

A Feteful Life: Avocado CostiniIsn’t it the best when something so simple turns out to be so delicious?! This simple crostini is no exception. The inspiration for this recipe come from a great local restaurant/wine bar Cork. My friend Beth and I escaped our kids and went to brunch there a few months ago and we ordered their avocado crostini and it was amazing (along with everything else we had).

Like I said, it was so simple – some grilled bread, sliced avocados, pistachios, sea salt and oil – yet somehow the combination is just out of this world. I make it for lunch every once in a while and was a huge hit as an appetizer at the last party I hosted.

Avocado Crostini {inspired by Cork Wine Bar}


1 baghette, slice (slightly on a diagonal)
1/4 cup extra virgin olive oil
2 avocados, pitted and sliced
1/4 cup roasted & salted pistachios, chopped (I got mine pre-shelled from the Whole Foods bulk bins)
coarse sea salt to taste
high quality extra virgin olive oil as garnish (I believe Cork uses pistachio oil instead)


Brush one side of each slice of baguette with olive oil and grill (oil side down) or broil the bread in the oven (oil side up). Lay 2-3 slices of avocado on top of each piece of bread then sprinkle the top with the chopped pistachios and a little bit of coarse sea salt. Then drizzle high quality olive oil over the top. Serve immediately.


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