Easy Appetizers: Corn and Avocado Crostini

One of the easiest appetizers around makes great use of any leftover Corn & Avocado Salsa that didn’t get gobbled up with the Asian Inspired Flank Steak. No leftovers? No problem! Make the salsa specifically for snacking on crostini.

Start by grabbing the leftover Corn and Avocado Salsa, or by making a fresh batch.

Preheat the oven to 350 degrees (F). Slice a baguette into 1/4 inch slices.

Place the baguette slices onto a baking sheet, and brush each side of the bread with olive oil.

Sprinkle on a pinch of kosher salt, then bake for 3-5 minutes, or until the bread is nicely toasted.

Rub a peeled clove of garlic over the toasted bread to add a touch of flavor.

Spoon a little Corn and Avocado Salsa on top of each piece of toasted bread, and serve immediately.

Corn and Avocado Crostini


Serves 8-10

1½ C. fresh (cooked) corn, or thawed frozen corn

1 ripe avocado, pitted, peeled and diced

2 small tomatoes, diced (about 1 to 1 ½ C.)

½ C. finely diced Vidalia or other sweet onion

1 Tbs. fresh cilantro, chopped

Juice of 1 lime (about 2 Tbs.)

2 Tbs. olive oil

2 Tbs. rice wine vinegar

¼ tsp. ground cumin

¼ tsp. cayenne pepper

1 loaf French Baguette

2 Tbs. olive oil

1 clove garlic, peeled

  1. In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
  2. Pour in the fresh lime juice, rice vinegar, and olive oil. Stir.
  3. Sprinkle in the cumin and cayenne, and stir well.
  4. Cover the bowl tightly with plastic wrap, and refrigerate for 30 minutes before serving. I don’t recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
  5. Preheat the oven to 350 degrees (F).
  6. Slice a baguette into 1/4 inch slices.  Place the slices onto a baking sheet.
  7. Brush both sides of the bread slices with olive oil, then sprinkle with a pinch of kosher salt.
  8. Bake for 3-5 minutes, or until bread is nicely toasted.
  9. Rub a peeled clove of garlic over each piece of toast to add a little  more flavor.
  10. Spoon a little salsa over top of each slice, and serve immediately.

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  1. says

    I just have to say that you make this look so pretty! It’s like little artwork! Whenever I attempt something like this, which is very rare (but that’s not the point), it ends up looking like an accident, like I spilled something.

    Leave it to the non-chef to make the superficial comment about the recipe at hand! :)

    • says

      I like pretty things. :) FYI–I did just take an online food photography class that focused creating “tension” in the frame, meaning that things should look a bit messy, and not so perfect, so your “spilled on” look to stuff would fit right in. 😉

  2. says

    Well my mouth is officially watering now, and I’d really, really like to stop and make this. Like, immediately. I’m game for anything involving avocados! Going to have to try this very soon.

    Also, thank you so, so much for your sweet comments on my blog. You’re so kind, and I always look forward to reading what you’ve posted the second I get my e-mail notifications. It makes my day =D

    Off to browse around your blog for a while this evening. Thinking you’ll probably have me cooking something by the end of the weekend!

    Talk to you soon =)

  3. says

    This looks amazing. I love discovering different things to put on crostini. I will be trying it this week. I found your appetizers on Mouthwatering Mondays. You recipe for the chocolate chip cookie dough truffles looks wonderful also. Thanks!


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