Go Back

Mashed Avocado and Radish Crostini

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


  • Preheat the broiler.
  • 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.
  • Slice the radishes into thin rounds. Set aside.
  • 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.
  • 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.