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SERVES:
8 crostini

INGREDIENTS:

• 8 1-inch thick slices country bread (like baguette or ciabatta)


• Olive oil for brushing sliced bread


• 1/2 large ripe avocado


• 1 Tbs finely diced red onion


• 1 Tbs finely chopped fresh cilantro


• Pinch salt


• Pinch ground cumin


• 1-2 Tbs fresh limejuice


• 1 Tbs olive oil


• Cream cheese as needed (approx. 1/3 cup)


• 4 ounces thinly sliced smoked salmon

PROCEDURE:

Get started by slicing the bread into 1-inch thick slices and then brushing each slice, on both sides, with a little olive oil...placing those on a baking tray and popping the tray underneath the broiler.

Stay with that and flip the bread over when the first side is a nice golden brown....do the same thing to the second side and take the tray out of the oven.

Meanwhile, while you are keeping your eye on the toasting bread, cut the avocado in half lengthwise, run your knife into the flesh, cutting it into little cubes...inside the skin without going through the skin....and then using a spoon to scoop those cubes into a mixing bowl.

Add a little finely diced red onion to that and some chopped cilantro, add a little sprinkling of ground cumin, a pinch of salt, squeeze a little fresh limejuice into it, add a little olive oil and toss everything to coat.

Spread a little cream cheese over the top of each piece of toasted bread, put a thin slice of smoked salmon over the top of that and finish with a dollop of the avocado salad on top of each one.

HINTS:

Obviously there are no set amounts for something like this...just use your judgment for how much you think you'll need. Double the recipe if you like. Make the avocado salad and toast the bread ahead of time and then assemble the crostini just before your party.