Crostini with Strawberry Avocado Salsa

These crostini are topped with a refreshing strawberry, avocado and cucumber salsa dressed in a lime vinaigrette. The perfect two-bite appetizer for summer entertaining!

When it comes to summer entertaining, we’re all about easy, fresh and light. The quicker the appetizers are to assemble, the more time spent outside with company (and a glass or two of sangria!).

These beautiful little crostini are the perfect choice. They’re bite-sized, only require about 15 minutes of hands on work, and combine fresh, summer flavors. Throw on some fresh herbs from your garden and you’re good to go!

Enjoy crostini all year with these holiday-appropriate persimmon pomegranate crostini.

Ingredients

• Baguette: a crusty baguette is the best choice for crostini, but if you don’t have one, you could also use another similar type of bread and slice it into small triangles. See here for an example.
• Strawberries: the riper, the better! You could also sub in cherries, peaches, apricots or mango.
• Cucumber: peeled or unpeeled is up to you.
• Avocado: Look for an avocado that’s ripe, but still on the firm side so it’s easier to dice.
• Baby arugula or kale: baby arugula is my favorite choice for this crostini; the peppery taste adds a lot of flavor.

All that’s left is to combine a few simple ingredients to dress the salsa: lime juice, olive oil, agave, salt and pepper. So easy!

Instructions

First things first, heat up your oven to 350˚F (or your grill to medium). Slice baguette into thin, oblong rounds and brush each side with olive oil.

Arrange slices on a baking sheet and toast for about 15 minutes, until both sides are lightly golden brown. If using the grill, it only takes about a minute on each side to get crispy.

Meanwhile, whisk together lime juice, olive oil, agave salt and pepper in a medium mixing bowl. Dice the strawberries, cucumber and avocado into evenly-sized pieces, then toss in the dressing.

Using a spoon, top each crostini with salsa and serve! If you’re not planning to serve right away, store the salsa separately in the fridge and assemble right before eating (otherwise the bread will get soggy).

Alternatively, if you’re serving this at a potluck style dinner, you could serve the crostini and salsa separately and let each person assemble their own.

More summer appetizers you’ll love:

• Vegan Ceviche with Strawberries
• Homemade Hummus 4 Ways
• Strawberry Peach Bruschetta
• Avocado Summer Rolls via Love & Lemons
• Vegan Crab Cakes with Tartar Sauce
• Zucchini Fritters with Lemon Cashew Cream

If you make this crostini with strawberry avocado salsa, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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