Crostone Con Avocado*(v) Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Toss halved baby potatoes with 1.5 tbs olive oil, minced garlic, chopped rosemary (or thyme), 0.75 tsp salt, and 0.5 tsp black pepper until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer.

Roast until tender and golden, about 25–30 minutes, shaking the pan once at 15 minutes to ensure even browning. When done, remove from oven and keep warm.

Prepare avocado mixture

Halve, pit, and scoop avocados into a bowl. Add the zest of 1 lime and 1 tbs lime juice (from the lime), 1 tbs extra-virgin olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp chili flakes (peperoncino). Roughly chop or mash with a fork to a slightly chunky consistency. Taste and adjust seasoning or lime as desired.

Toast the bread

Warm a skillet over medium heat and add 1 tbs butter or brush both sides of the 4 bread slices with olive oil. Toast the slices 1–2 minutes per side until golden and crisp (or toast in a toaster/oven). Keep warm.

Assemble crostone: Spread a generous layer of the chopped avocado onto each toasted bread slice. Sprinkle a small pinch of additional chili flakes if you like more heat.

Poaching setup

Bring 1 L of water to a gentle simmer in a wide shallow pan (do not boil). Add 1 tbs white vinegar and 1/4 tsp fine salt. Reduce heat so the surface is barely simmering with small bubbles.

Poach eggs

Crack each egg into a small cup. Swirl the water gently to create a vortex and slide one egg into the center. Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and briefly drain on paper towel. Repeat with the second egg.

Place one poached egg on top of each avocado-topped slice of toast.

In a small bowl, whisk 0.5 tbs lemon juice, 1 tbs olive oil, 0.25 tsp salt, and 0.25 tsp black pepper. Toss the mixed greens lightly in the dressing to coat.

Divide the dressed greens between plates alongside the crostone and roasted potatoes.

Finish each crostone with a light drizzle of 1 tsp extra-virgin olive oil, a sprinkle of lime zest (about 1 tsp), and a pinch of peperoncino. Scatter microgreens or chopped parsley over the plate.

Season the poached eggs with a small pinch of salt and pepper to taste. Serve immediately while eggs are warm and potatoes are crisp.