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Avocado and Prosciutto Crostini Recipe

Avocado and Prosciutto Crostini Recipe

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Molly Aronica

Avocado Crostini

We've all been there — you need an appetizer that will make a great impression but doesn't require you to slave away in your kitchen. The creaminess of the avocado, saltiness of the prosciutto, and nuttiness of the Parmesan combine to create the perfect bite.

Click here to see 6 New Ways to Use Avocados.


Back To Avocado 101!


  • 1 loaf crusty Italian bread
  • 2 ripe avocados
  • Salt
  • 1 garlic clove, halved lengthwise
  • ¼ pound prosciutto
  • Shaved Parmesan
  • Extra-virgin olive oil, to finish


Turn on the broiler. Slice the bread into 1-inch thick toasts — cut the larger slices from the middle of the loaf in half to keep all the toasts at a similar size. Arrange the bread on a baking sheet and bake under the broiler until lightly toasted.

Meanwhile, mash the avocado until smooth in a small bowl and season with salt to taste. Once you're ready to start assembling the crostini, rub each of the toasts with garlic and spread the avocado evenly among them. Next, top the crostini with a piece of prosciutto and shaved Parmesan and finish with a light drizzle of extra-virgin olive oil.

Enjoy immediately.

Prosciutto di Parma, Mango and Avocado Bites

No need for a passport to get flavors that take you south of the border. This prosciutto appetizer with mango and avocado is a fun way to celebrate summer. All three ingredients combat the summer heat with a refreshing, smooth feel but the mango provides a pleasant, slightly tart contrast to the Prosciutto di Parma and avocado. Serve these skewers on their own, as part of a larger platter with cheese or with chips and salsa. Enjoy this mango, avocado and prosciutto appetizer on a hot summer night for a quick way to cool down. Bonus points for pairing with a light beer (lime not included).

  • 12 slices Prosciutto di Parma
  • 1 avocado, cut into 1/2 inch cubes
  • 1 mango, cut into 1/2 inch cubes

Cut each slice of Prosciutto di Parma in half, crosswise.

On a small skewer or toothpick, stack one avocado cube, a prosciutto slice, a mango cube and the other slice of prosciutto. Repeat with remaining ingredients.

Easy Avocado Crostini Recipe

One of my favorite things to do with Mike is wine, dinner, and a movie, on a quiet Friday evening, everyone should enjoy one of these nights periodically. Because we spent a good portion of time dating long distance, whenever we would see each other I would just want to sit and cuddle with him. So, a good movie, a little bit of food, and an evening on the couch with my husband brings back fond memories of the time we spent dating. The evening starts with a call or text asking him to pick up a bottle of wine, and any missing ingredients at the grocery store. I&rsquoll tell you another time about one of our favorite wines. Then begins the negotiation for what we are going to watch. If I wear him down enough or offer to provide some small &ldquofavors&rdquo later in the evening, then usually it means my choice, a romantic comedy of some kind. Most recently it was &ldquoThis Means War&rdquo, good movie, two guys fighting over one girl, we&rsquove all had that dream before, right ladies. Now don&rsquot tell anyone, but because it involves spies and stunts I think Mike may have actually enjoyed it, even though he would never admit it.

With the wine selected and the movie negotiated, the last thing we need is the food. One of our favorites for this quiet evening is an Avocado Crostini. The inspiration came from 2 things I like, Bruschetta and Avocado. See Avocado is a staple in our family, we love it and use it all the time, with eggs, tacos, salads, sandwiches, and burgers. So I thought, what would happen if I combined two things that we enjoy so much? The result, this very tasty Avocado Crostini. It makes a great, healthy, appetizer or hors d&rsquooeuvre, we actually make enough of it, to be a small meal. YUM! It&rsquos definitely satisfying, the combination of the tomato, basil, garlic, fresh mozzarella and avocado is creamy, sweet, and salty all at the same time. I promise you will love this Avocado Crostini as an appetizer or try it with wine, and a good movie on a quite evening, you won&rsquot regret it.

Crostini with Fig & Prosciutto

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A quick and easy appetizer for your dinner guests to enjoy before any meal or holiday gathering. This crostini has a taste profile that is a little sweet, salty, and savory and so very TASTY! Only 10 minutes to prepare!

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Recipe Summary

  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh oregano
  • 1 small clove garlic, minced
  • Dash coarsely ground black pepper
  • 1 medium avocado
  • 1 ½ ounces thinly sliced prosciutto, cut into 8 strips

For dressing, in a small screw-top jar, combine olive oil, lemon juice, oregano, garlic, and pepper. Cover and shake well. Set aside.

Cut the avocado in half lengthwise remove the seed. Peel avocado halves and cut each into four wedges. Wrap one strip of prosciutto around each wedge of avocado. Arrange wedges on a serving plate. Shake dressing well drizzle over wedges. Makes 8 servings.

Prepare dressing as directed. Chill for up to 2 days. Shake well before using.

A Short Toast

Turn pre-sliced mini cocktail bread into crostini for a crowd.

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Mix 1/4 cup chopped roasted red peppers, 2 tablespoons chopped kalamata olives and 1 tablespoon each pine nuts, chopped parsley and olive oil season with salt and pepper. Rub 12 hot toasted slices cocktail bread with a halved garlic clove. Top with the red pepper mixture and 2 ounces crumbled goat cheese. Drizzle with olive oil and season with pepper.

Brie and Fig

Top 12 slices toasted sourdough cocktail bread with sliced fresh figs and sliced brie cheese. Drizzle with honey and sprinkle with coarsely ground mixed peppercorns.

Crispy Brussels Sprouts

Working in batches, fry the leaves from 8 ounces Brussels sprouts in 2 inches 360 degrees F vegetable oil until crisp, 30 seconds. Transfer to a rack season with salt. Mix one 5-ounce package garlic-herb cheese spread with 1 teaspoon lemon zest spread on 12 slices toasted sourdough cocktail bread. Top with the Brussels sprouts and pomegranate seeds.

Caviar Butter

Gently mash 1/2 stick softened butter with 1 ounce black caviar and 1 teaspoon vodka. Spread on 12 slices toasted pumpernickel cocktail bread. Finely chop 2 hard-boiled eggs and sprinkle on the bread top with chopped chives.

Miso Sweet Potato

Whisk 2 tablespoons white miso paste, 4 teaspoons honey and 3/4 teaspoon sesame oil. Microwave 2 sweet potatoes (pierced with a fork) 8 minutes let cool. Scoop out the flesh mash with 2 tablespoons butter and 1 tablespoon of the miso honey. Spread on 16 slices toasted cocktail bread. Top with the remaining miso honey broil until charred, 1 minute. Top with scallions, toasted sesame seeds and Sriracha.

Broccoli Rabe and Ricotta Salata

Heat 3 tablespoons olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat. Stir in 8 ounces chopped blanched broccoli rabe and cook until softened season with salt. Stir in 1 tablespoon chopped pickled cherry peppers. Divide among 12 slices toasted sourdough cocktail bread. Top with grated ricotta salata and lemon zest.

Deviled Crab

Mix 1/2 pound lump crabmeat, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice and a pinch each of mustard powder, cayenne and salt. Spread on 12 slices toasted sourdough cocktail bread. Top with shredded white cheddar and broil until bubbling. Sprinkle with paprika and chopped parsley.

Thai Steak

Season one 10-ounce sirloin steak with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side. Let rest, then thinly slice. Whisk 3 tablespoons mayonnaise, 2 tablespoons red curry paste and 1 teaspoon each lime zest, lime juice and fish sauce spread on 12 slices toasted cocktail bread. Top with the steak, the remaining curry mayonnaise, cilantro and sliced red chiles.

Smoked Salmon BLT

Toss 2 cups cherry tomatoes with 1 tablespoon olive oil on a baking sheet season with salt and pepper. Broil until charred, about 10 minutes. Mash 1/2 avocado with 2 teaspoons lemon juice season with salt. Spread the avocado on 12 slices toasted cocktail bread. Top with lettuce, smoked salmon, the tomatoes and crumbled bacon.

Spiced Beets

Toss 2 diced cooked beets with 2 teaspoons each white wine vinegar and honey, 1 teaspoon za&rsquoatar spice mix, 1 tablespoon olive oil and a pinch of salt. Spread plain Greek yogurt or labneh (thicker strained yogurt) on 12 slices toasted pumpernickel cocktail bread. Top with the beet salad, chopped cilantro and a pinch of za&rsquoatar.

Pate with Mustard Butter

Mash 1/2 stick softened butter with 1 tablespoon whole-grain mustard and 1 teaspoon dijon mustard. Spread on 12 slices toasted sourdough cocktail bread. Top with sliced pate. Combine 2 tablespoons chopped parsley, 1 tablespoon each chopped cornichons, minced shallot and capers and 1 teaspoon each lemon juice and olive oil season with salt and pepper. Spoon over the pate.

Cheddar and Cranberry Chutney

Simmer 3/4 cup apple cider, 1 chopped peeled pear, 1/4 cup chopped dried cranberries, 2 tablespoons chopped crystallized ginger, 2 thyme sprigs and 2 tablespoons cider vinegar, 15 minutes. Season with salt and pepper let cool. Stir in 1/4 cup chopped walnuts and 2 tablespoons chopped parsley. Top 16 slices toasted cocktail bread with sliced cheddar. Bake at 350 degrees F until melted. Top with the chutney.

Creme Fraiche and Shrimp

Halve 4 ounces cooked shrimp lengthwise. Mix 2 tablespoons creme fraiche, the juice of 1/2 lemon and a pinch of salt. Spread 12 slices toasted rye cocktail bread with softened salted butter, then with the creme fraiche. Top with sliced Persian cucumbers, flaky sea salt and 1 shrimp half. Sprinkle with chopped chives and dill.

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Cook one 9-ounce box frozen artichoke hearts in a saucepan with 1/2 cup salted water and 2 tablespoons each white wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with 4 ounces cream cheese and 1 tablespoon lemon juice. Spread on 18 to 24 slices toasted cocktail bread. Top with baby arugula and prosciutto. Drizzle with olive oil and season with pepper.

Recipe Summary

  • 2 vine-ripened tomatoes, cut into 1/4-inch slices
  • ¼ cup extra-virgin olive oil, divided
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 8 diagonally sliced pieces baguette
  • 1 clove garlic, halved
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado - halved, pitted, and thinly sliced
  • ½ small lemon
  • ¼ cup roughly chopped fresh dill
  • 1 pinch flaked salt

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.

Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.

Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.

Remove bread from skillet and rub garlic onto each slice sprinkle sea salt over bread.

Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

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  • 1 French Baguette, sliced into 24 half inch slices
  • 3/4 cup mashed Avocado
  • 1/2 Tablespoon Lemon Juice
  • Salt and Pepper to taste
  • Chicken Salad
  • 4 oz shredded chicken
  • 1/4 cup celery, diced
  • 1/4 grapes, diced
  • 1 Tablespoon Red Onions, diced
  • 1 Tablespoon Fresh Parsley, chopped
  • 1 1/2 Tablespoon mayonnaise
  • 1 1/2 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon Mustard
  • 1/2 Tablespoon Fresh Lemon Juice
  • Salt and Pepper to taste

Step 1

1. Heat oven to 350. Place the baguette slices on a large foil-lined baking sheet. Spray both sides of the slices with cooking spray and sprinkle with a small amount of salt and pepper.

2. Bake until golden brown and toasted, about 15-18 minutes. Remove from oven and let cool on the baking sheets.

3. Meanwhile, prepare the Chicken Salad. Add shredded chicken, celery, grapes, red onions, and parsley to a mixing bowl.

4. Add mayo, Greek yogurt, Dijon mustard, and 1/2 tablespoon of lemon juice to the bowl and mix well. Add salt and pepper to taste. Refrigerate until ready to use.

5. In another small bowl, combine mashed avocados, 1/2 tablespoon of lemon juice, salt, and pepper. Refrigerate until ready to use.

6. Top each baguette with 1/2 tablespoon of the Avocado mixture and 1 tablespoon of the chicken salad. Serve immediately.

Avocado and Shrimp Crostini

Toasted baguette slices topped with a creamy avocado puree, fresh cilantro, tangy chili sauce, and cocktail shrimp make up a quick appetizer that never fails to be a hit.


  • 1 lb medium shrimp (41 to 50 per lb), cooked, peeled and chilled (see notes)
  • 2 teaspoons freshly squeezed lime juice
  • 1 loaf French baguette
  • Olive oil
  • 2 medium avocados
  • 1 tablespoon mayonnaise
  • 1 tablespoon jalapeño pepper sauce
  • 1/2 cup bottled chili sauce
  • Fresh cilantro leaves
  • Celery seed
  • Salt and freshly ground pepper


  1. Preheat the oven to 375°F.
  2. Place the shrimp in a bowl, toss with lime juice and set aside.
  3. Peel the avocados, remove the pits and place them in the work bowl of a food processor along with the mayonnaise and jalapeño pepper sauce. Process until smooth and season to taste with salt and pepper. Set aside.
  4. Cut the baguette into enough 1/4-inch slices to accomodate the number of individual shrimp you have. Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes. Remove the baguette slices from the oven and allow them to cool. Note: This recipe can be made ahead to this point.
  5. Drain the shrimp of any excess liquid and pat dry with paper towels.
  6. Spread a thin layer of avocado purée on each baguette slice and top with a single cilantro leaf. Carefully place 1/4 to 1/2 teaspoon of chili sauce on top of each leaf, then top with a shrimp.
  7. Sprinkle the finished crostini with celery seed and freshly ground black pepper.


You can choose to remove the tails from the shrimp, or leave them on. We prefer to remove them so guests don't need to concern themselves with what to do with the shells. If you're short on time, buy pre-cooked shrimp for cocktail

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.


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