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Golden-toasted baguette rounds piled high with lemon-bright avocado and showered with that irresistible everything bagel crunch. The dish that launched a thousand brunches, now ready for your party guests.
Avocado toast conquered breakfast menus for good reason. The contrast of crisp bread against cool, creamy avocado satisfies something primal. This version translates that pleasure into party form: individual bites that guests can grab without ceremony.
The everything bagel seasoning deserves a moment of appreciation. What started as a New York deli staple has become a pantry essential, and rightfully so. That combination of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt delivers texture and flavor in a single sprinkle. You can buy it premade or mix your own. Either way, it transforms these crostini from simple to memorable.
Timing matters here. Avocado waits for no one. The crostini can sit in your pantry for days, but the avocado gets smashed thirty minutes before guests arrive, no sooner. This isn't fussy. It's physics. Oxidation turns beautiful green to sad brown, and no amount of lime juice fully stops the clock. Plan accordingly and your guests will think you have a private chef.
Quantity
1 (about 24 inches)
sliced 1/2-inch thick on the bias
Quantity
1/4 cup, plus more for drizzling
Quantity
4
Quantity
2 tablespoons (about 1 lemon)
Quantity
1/2 teaspoon, plus more to taste
Quantity
1/4 teaspoon
freshly ground
Quantity
1/8 teaspoon
Quantity
3 tablespoons
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| French baguettesliced 1/2-inch thick on the bias | 1 (about 24 inches) |
| extra-virgin olive oil | 1/4 cup, plus more for drizzling |
| ripe Hass avocados | 4 |
| fresh lemon juice | 2 tablespoons (about 1 lemon) |
| fine sea salt | 1/2 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/4 teaspoon |
| red pepper flakes (optional) | 1/8 teaspoon |
| everything bagel seasoning | 3 tablespoons |
| flaky sea salt | for finishing |
Preheat your oven to 400°F with a rack in the center position. Arrange baguette slices in a single layer on two rimmed baking sheets. Brush the tops lightly with olive oil. You want a thin, even coating that encourages browning without making the bread greasy. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are golden and the centers feel firm to the touch. They'll crisp further as they cool.
Transfer crostini to a wire rack and let them cool completely, at least fifteen minutes. Patience here prevents soggy bottoms. Warm bread releases steam that gets trapped under the avocado, turning crisp toast into limp disappointment. Room temperature crostini stay crisp for hours under the topping.
Cut avocados in half lengthwise, working your knife around the pit. Twist the halves apart and remove the pit. Score the flesh in a crosshatch pattern while still in the skin, then scoop into a mixing bowl. Add lemon juice immediately and toss to coat. The acid slows oxidation, buying you precious time.
Using a fork, smash the avocado to your preferred consistency. I favor a rough smash with visible chunks. It looks more honest than a smooth puree and provides textural interest. Season with fine sea salt, black pepper, and red pepper flakes if using. Taste and adjust. The mixture should taste bright and well-seasoned, slightly more aggressive than you think, because the bland bread will absorb some of that punch.
Spoon a generous tablespoon of smashed avocado onto each crostini, using the back of the spoon to spread it to the edges. Pile it high in the center. These should look abundant, not stingy. Drizzle each with a thread of olive oil. Sprinkle everything bagel seasoning over the tops with enthusiasm. Finish with a few flakes of finishing salt.
Arrange crostini on a serving platter and present within thirty minutes of assembly. The clock is ticking. Place any remaining everything seasoning in a small bowl beside the platter so guests can add more. There are always guests who want more.
2 crostini (about 85g)
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