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Avocado Mousse Crostini Appetizer with Avocado Balls
source: recipe and
photograph created by Peggy Bucholz www.finedinings.com
Recipe Type: avocado, mousse, crostini, sandwich bread, Hazelnut oil, appetizer
Prep Time: 35 min
Cook Time: 10 min
Total Time: 45 min
Yield: 10 to 12 appetizers
Ingredients:
3 slices thin white sandwich bread
2 to 3 avocados, divided
1 scallion, sliced thin
pinch of cayenne pepper
salt, to taste
3/4 teaspoon fresh lemon juice
3/4 teaspoon hazelnut oil
3 teaspoons hazelnuts, toasted, coarsely chopped
Instruction:
Preheat oven to 350 degrees F.
Remove crusts from bread. Roll bread slices flat with a rolling pin. Use a glass with a thin lip, a diameter of 2-inches to cut
4 circles out of each bread slice, I used a wine glass, or use a cookie cutter. You should have approximately 10 to 12 bread
circles. Place them on a sheet pan and bake for approximately 8 to 10 minutes or until lightly toasted. Set aside to make the mousse.
Cut avocados in half, remove pit. Insert the small end of a melon baller into the flesh of two avocados (4 halves) to form balls; you will need
approximately 3 balls from each avocado half making a total of 12 balls. Use a spoon to scoop out the flesh from the one remaining avocado into
a small bowl. Add thinly sliced scallion, cayenne pepper, salt, lemon juice and hazelnut oil mixing to a chunky consistency.
Taste for seasoning and adjust accordingly.
Arrange approximately 2 teaspoons avocado mousse on each crostini, sprinkle with toasted hazelnuts, top with an avocado ball and serve this
delicious appetizer.
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