Crostini Two Ways: Avocado Prosciutto and Smashed Chickpea Salami
 
Prep time
Total time
 
Author:
Serves: 14-16 crostini
Ingredients
  • 1 rustic baguette, sliced into 1" pieces on an angle
  • 2 tablespoons olive oil
Avocado Proscuitto Crostini (serves 8)
  • 1 medium avocado
  • 2 tablespoons minced fresh chives
  • ⅛ teaspoon salt
  • ¼ of a pound thin slices of proscuitto
Smashed Chickpea Salami Crostini (serves 8)
  • 1 cup cooked chickpeas, drained and rinsed
  • 2 tablespoons minced fresh Italian parsley
  • ⅛ teaspoon salt
  • 1 tablespoon of water
  • Thinly sliced red onion
  • Thinly sliced cherry tomatoes
  • 8-10 thin slices of salami
Garnishes
  • Thinly sliced cucumber
  • Additional cherry tomatoes
  • Cheeses
  • Dried fruits and nuts
Instructions
  1. Lightly brush baguette slices with olive oil and broil on high for 3-4 minutes, until slightly toasted. I usually will rotate pieces halfway through to make sure they get a minute under the broiler to brown.
  2. See individual crostini recipes below.
Avocado Proscuitto Crostini
  1. To make the avocado spread, mash avocado with minced chives and salt.
  2. Spread 1 tablespoon of the avocado spread onto 8 toasted baguette slices.
  3. Top with a folded slice of prosciutto and serve.
Smashed Chickpea Salami Crostini
  1. To make the smashed chickpea spread, mash chickpeas with minced parsley, salt, and water.
  2. Spread 1 tablespoon of the avocado spread onto 8 toasted baguette slices.
  3. Top with slices of tomato, red onion, and a folded slice of salami.
Notes
If you want to make the toppings and toasted baguette beforehand, keep the spreads refrigerated until serving. Also, allow the crostini to cool before placing them in an airtight container for up to 1 day.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/06/19/crostini-two-ways/