Avocado Mousse Crostini Appetizer
On small toasted bread rounds


This appetizer recipe with hazelnuts has a pinch of cayenne pepper with hazelnut oil added, spread on toasted crostini slices. To make this special, a tiny avocado melon ball is placed on top each toasted bread slice for added drama. See more of my gourmet appetizer recipes with photographs

Avocado Mousse Crostini Appetizer
source: recipe and photograph created by Peggy Bucholz www.finedinings.com

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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 delicious appetizer.

wine Wine recommendation: Pinot Gris; Chardonnay

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