Avocado Spread & Roasted Chicken Crostini

Crispy baguette toasts topped with creamy avocado spread, tender roasted chicken, and sliced jalapeños make these crostini a crowd favorite. Finished with cilantro, microgreens, and crushed red pepper, they’re a perfect mix of creamy, spicy, and fresh.

Recipe Information

Total Time:

Yield:

10 appetizers

Ingredients

10 baguette slices

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

½ teaspoon salt

¼ teaspoon chipotle chili powder

2 ripe avocados, seeded and peeled

1 rotisserie chicken

1 or 2 jalapeño peppers, thinly sliced*

Fresh cilantro

Radish microgreens, for garnish

Crushed red pepper, for garnish

Directions

Preheat oven to 400°F. In a rimmed baking pan, place baguette slices. Drizzle olive oil on both sides of each slice. Bake for 4 to 6 minutes or until toasted, turning halfway through. Set toasts aside.
For avocado spread, in a medium bowl, stir together lime juice, salt and chili powder. Add avocado. Mash and stir with a fork until well combined; set aside.
Remove and discard skin and bones from rotisserie chicken breast; thinly slice meat. Reserve remaining chicken for another use.
Spread avocado mixture on baguette toasts. Top with chicken slices, jalapeño slices and cilantro. Garnish with microgreens and red pepper, if desired.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.