Fourth of July

Peach Salsa and Guacamole Crostini

July  7, 2014
Author Notes

Put a party favorite like guacamole on some toasted bread and top it with a sweet summer peach salsa. Put it in front of your hungry friends and then just try to keep up with the demand. They go fast! —Brooklyn Salt

  • Serves 4
Ingredients
  • 1 large baguette
  • Olive oil, for toasting bread
  • 2 ripe avocados
  • 1/2 teaspoon coarse salt
  • 1 tablespoon lime juice
  • 1/2 jalapeno, seeded and minced
  • 1 tablespoon chopped cilantro
  • Freshly cracked pepper, to taste
  • 2 ripe peaches, skinned, pitted and diced
  • 2 tablespoons minced red onion
  • Course salt and freshly cracked pepper, to taste
In This Recipe
Directions
  1. Set your oven to 300 degrees. Cut the baguette diagonally into thin slices. Brush the tops with a bit of olive oil and toast on a baking pan in the oven until lightly browned.
  2. Meanwhile, in a bowl, mash the avocados until only slightly chunky. Mix in the salt, lime juice, jalapeno, cilantro and pepper.
  3. In a separate bowl, toss together the peaches, onion, salt and pepper.
  4. Spread each piece of toasted bread with some guacamole and top with a bit of the peach salsa. Serve right away.

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