Avocado Crostini with Kiawe Smoked Garlic Sea Salt
Courtesy of Kauai Chef Michael Simpson
Crostini means "little crusts” - so this a great recipe for using left over bread!
12 slices of baguette cut on the bias
6 peeled cloves of garlic
1/4 cup sundried tomato soaked in olive oil
2 ripe avocados
Shaved parmesan cheese
Aloha Spice Company Kiawe Smoked Garlic Hawaiian Sea Salt
Generously brush the slices of bread with the olive oil and toast in the oven on both sides until golden brown.
Carefully rub the still warm crostini on the topside with a whole garlic clove.
Slice avocado into ¼- ½” thin slices
Spoon a few sun dried tomato pieces onto each crostini.
Place the avocado on top and sprinkle with Kiawe Smoked Garlic Hawaiian Sea Salt
Arrange on a serving plate and top with shaved parmesan cheese.
Serve as an appetizer or as a side to soup or salad. Enjoy!