Avocado Tomato Crostini

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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If you didn’t know, crostini in Italian means “little crusts.” Whenever I want a quick healthy snack, I love to make these crispy avocado tomato crostini. Baguette slices are slightly toasted in the oven, then topped with a creamy avocado spread and fresh sliced cherry tomatoes.

In addition to making a great snack, these crostini make a delicious appetizer tray. I like to whip these crostini up while making dinner so nobody goes hungry waiting for dinner to be ready. The Magic Bullet makes the avocados nice and creamy, so they are easy to spread onto the baguette slices. Avocados contain healthy fats, vitamins and minerals, so I make sure to enjoy them a few times a week. These crostini and guacamole are my two favorite ways to eat avocados! What about you?




Avocado Tomato Crostini


  • 1 French baguette, sliced
  • 2 avocados
  • 1 tsp. lemon juice
  • 2 Tbsp olive oil
  • Pinch of salt
  • 9 cherry tomatoes, halved
  • Fresh ground pepper, to taste


  1. Bake the baguette slices at 350 degrees for 7 minutes, or until toasted. Remove from the oven and let cool.
  2. Slice the avocados in half, remove the pits and scoop the avocado into a Magic Bullet cup.
  3. Add the lemon juice, olive oil and salt and pulse a few times until blended and smooth.
  4. Spread the avocado spread onto the toasted baguette slices and top with tomatoes and ground pepper.

Makes 12 slices.