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Oven baked avocado crostini

What a stunning taste combination on a crispy crostini ... This crostini with a bite is an ideal snack or appetiser with drinks.

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Oven baked avocado crostini

  • 1 ready to bake baguette
  • 20 g fresh basil
  • 6 tomatoes
  • 3 tbsp olive oil
  • EAT ME Avocado
    4 avocados
  • 100 g chorizo
  • 200 g gorgonzola
  • salt and pepper

Preparation method

  1. Pre-heat the oven to 200 ˚C.
  2. Cut the unbaked baguette into 10 nice diagonal slices.
  3. Finely chop the basil Slice the tomatoes in half. Remove the seeds and slice the flesh into small chunks. Mix them with the basil and olive oil. Season with salt and pepper.
  4. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into small cubes.
  5. Slice the chorizo and gorgonzola into small cubes.
  6. Divide some tomatoes, avocado and chorizo over each slice of baguette . Sprinkle with gorgonzola. Arrange the slices on a baking tray. Bake in approx. 6 min. until golden brown or until the gorgonzola has melted and the bread is crispy.

Nutrition value per piece

350 kcal
9 g
28 g
7 g
14 g
3 g
4 g

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