Nickel Allergy Friendly Avocado Crostini with Lime and Chili
Total time18 min
Prep time10 min
Cook time8 min
4.6(13)
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into 12 slices (about ½ inch thick)
- 2 tbsp olive oil
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
- ¼ tsp black pepper
For serving
- 1 lime, cut into wedges (optional)
- flaky sea salt, for finishing (optional)
- 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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