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Fourth of July

Peach Salsa and Guacamole Crostini

by:
July  7, 2014
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Peach Salsa and Guacamole Crostini
  • Serves 4
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! —Dorie Colangelo

What You'll Need
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
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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