Pistachio and Avocado Crostini

May 10, 2012


I’m posting this recipe a little late in the game. I first sampled these crisp crostini treats at book club some six months ago. Since then, I discovered they’re a popular feature on the menu at Cork, one of my favorite neighborhood restaurants. I’ve been meaning to write about them for ages. They are simply heaven- buttery, crispy and easy to make.

1 baguette, sliced
2 avocados, sliced
1/2 cup pistachios, shelled and coarsely chopped
extra virgin olive oil (or pistachio oil)
salt and pepper


Directions: Brush each slice of bread with olive oil. Broil until lightly toasted.

Top each crostini with avocado slices. Sprinkle with pistachios and drizzle a bit more oil over top.


Add salt and pepper to taste.



This recipe makes a perfectly easy snack for any sort of gathering. It was a huge hit at book club!

Print Friendly

Other posts you may enjoy:

  1. Peach, Apricot and Pistachio Couscous
  2. Double Chocolate Cookies with Pistachio and White Chocolate
  3. Pistachio Chai Muffins
  4. Grapefruit and Avocado Salad
  5. Pistachio Recall


LP @dishclips May 15, 2012 at 12:45 am

I can imagine that there is some interesting textures going on in this crostini.

Mireya @myhealthyeatinghabits May 10, 2012 at 12:05 pm

You an I must be on a similar wave length. I make one like this but with avocado, roasted bell pepper, and walnuts. Love it and love yours with pistachios!

Amberly @ The Good Life May 10, 2012 at 11:48 am

Those look delicious! I think I’ll make them for my next book club meeting :) My guess is they’ll be the biggest hit!

Laura @ Sprint 2 the Table May 10, 2012 at 11:32 am

What a great combo! I have some smoked pistachios that would be awesome here.

Lauren at Keep It Sweet May 10, 2012 at 6:57 am

Your recipes keep leaving me with a pistachio craving! Love this crostini combination.

Previous post:

Next post: