Low Sodium Avocado Crostini with Lime and Chili

Total time18 min

Prep time10 min

Cook time8 min

Low Sodium Avocado Crostini with Lime and Chili

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Ingredients

6 servings

For the crostini

1 baguette, cut into 12 slices (about ½ inch thick)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the avocado topping

2 ripe avocados, halved and pitted
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp red chili flakes, plus more for serving
¼ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 lime, cut into wedges (optional)
flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh cilantro leaves (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush both sides lightly with olive oil.
2
Bake for 6–8 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Remove from the oven and let cool for 2 minutes.

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