Mini Avocado Crostini Recipe

Slice and oil

Preheat your oven to 400°F (200°C). Slice the baguette on a slight diagonal into 18–20 slices about 1/3 inch thick. Arrange slices in a single layer on a baking sheet. Brush one side of each slice lightly with the extra-virgin olive oil (reserve a little oil for later if needed).

Toast the slices for 8–10 minutes, flipping once after 5 minutes, until edges are golden and centers are crisp. Remove from the oven and while still warm, sprinkle with the fine sea salt and freshly ground black pepper. Let cool on a rack.

Prepare avocado

Halve the avocados, remove pits, and scoop flesh into a bowl. Add the lemon juice and mash lightly with a fork until mostly smooth but slightly chunky. Season with flaky sea salt and a few grinds of black pepper to taste. Keep covered with plastic wrap pressed directly onto the surface if not using immediately to prevent browning.

Assemble crostini

Spread about 1 heaping teaspoon of Boursin cheese onto each toasted baguette slice (adjust to preference). On top of the cheese, place about 1 tablespoon of the mashed avocado (or a small quenelle) and gently spread to cover most of the cheese — leaving a small border so the crostini holds together. Top each crostini with approximately 1 to 1 1/2 teaspoons of tomato jam, gently dolloped in the center.

Finish with microgreens or a small fresh basil leaf on each crostini. Sprinkle a pinch (a light dusting) of flaky sea salt and, if using, a few red pepper flakes for a touch of heat. If desired, drizzle a light thread (about 1/2 teaspoon) of balsamic reduction over groups of crostini on the platter (avoid overdrizzling individual pieces).

Arrange the mini avocado crostini on a serving platter. Serve immediately at room temperature so crostini remain crisp. If preparing slightly ahead, toast bread and prepare avocado and toppings separately; assemble no more than 15–20 minutes before serving to keep bread from becoming soggy.