I feel as though I have disappointed these crostini. They look all gussied up and festive with their creamy green spread, vibrant red and purple radish slices and that pink salmon. They totally thought they were going to some swanky coctail party, to be nibbled on between sips of wine and cheerful cocktail chatter. But instead we made these on a Sunday afternoon, greedily keeping them all to ourselves and in an atmosphere of pure comfort. They were disappointed. But not us.
Ingredients
1 baguette, sliced
olive oil
vanilla salt*
freshly ground black pepper
1 ripe avocado, pitted
3 tablespoons grapefruit juice
1/2 teaspoon grapefruit zest
1/4 teaspoon vanilla salt
dash black pepper
handful of radishes, sliced thinly
6 ounces smoked salmon
1/4 cup chopped chives
*Vanilla Salt:
1 vanilla bean, split in half
1 cup kosher salt
Instructions
For the vanilla salt: Place salt and vanilla bean in airtight container for at least a week.
Heat oven to 375. Place the baguette slices on a baking sheet (I used a Silpat to line mine). Pour olive oil in a bowl, and brush the oil on each slice. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.
Mash the avocado, grapefruit juice, grapefruit zest, salt, and pepper together in a bowl. Spread on each toasted baguette slice. Then top with one or two slices of radish, smoked salmon, then a sprinkling of chives.
