Avocado Mousse Crostini Appetizer
On small toasted bread rounds
This is my
recipe with hazelnuts, a pinch of cayenne
pepper with hazelnut oil added, spread on toasted crostini slices. To make this special, a tiny avocados melon ball is placed
on top each for added drama. See more of my gourmet appetizer recipes with photographs
Prep Time: 35 min
Cook Time: 10 min
Total Time: 45 min
Yield: 10 to 12 appetizers
3 slices thin white sandwich bread, crusts removed
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
Preheat oven to 350 degrees F.
Flatten bread slices with a rolling pin. Use a 2-inch diameter glass with a thin
lip 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 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 of the mixture on each crostini, sprinkle with toasted hazelnuts, top with
a ball and serve this