Mashed Avocado and Radish Crostini

Mashed Avocado and Radish Crostini

Yield: Makes 20 bites

When I came across these radish and avocado canapes, I didn’t fully envision the extent of their tastiness. They are so good, I could eat them forever. If you're feeling fancy, you can also top these crostini with a little lump crab salad, tossed in a little lemon juice, as they are pictured above.


  • 5-7 pink radishes, removed from stems and rinsed well
  • 1-2 avocados, cored and peeled
  • 1 crusty French baguette
  • 1/2 lemon, juiced
  • salt to taste


  1. Preheat the broiler.
  2. In a small bowl, mash the avocado with a fork. Add the lemon juice and a dash of salt. Mash together and taste for seasoning.
  3. Slice the radishes into thin rounds. Set aside.
  4. Cut the baguette into pieces 1/2 inch thick. On a cookie sheet, arrange the slices and toast under the broiler until just beginning to turn golden brown, about 2 minutes.
  5. To assemble crostini, top each piece of toasted baguette with a thin layer of avocado mash and two to three slices of radish. Sprinkle with coarse salt and/or a drizzle of olive oil and serve.


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