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Avocado and Parmesan crostini (Crostini di avocado Parmigiano)

Updated: Mar 22

Avocadoes came into Italian cuisine later in history but have been readily accepted. They are used in appetizers like this one, salads and even made into pasta sauces.

For all of my friends who complain that my recipes are complex, it does not get simpler than this one. However, the flavours, though delicate, are lovely. The salty cheese accents the creamy avocado and pops with a tang from the lime juice and a gentle heat from the pepper. This is a spread that will delight the palate.

Marcella says is a follow-up book from the doyen of Italian cooking. Marcella started as a teacher of Italian cuisine in her New York apartment. She has published several cookbooks that have changed how America and the world view Italian cuisine. Her books are filled with history, anecdotes, and stories that give life to her dishes and their origins. This is a lovely book with a mix of contemporary and traditional recipes that are easy but flavourful.

For more recipes from this book click here.


1 large avocado peeled and diced

Salt, to taste

1/2 teaspoon pepper, white preferred

4 tablespoons grated Parmesan cheese

2 teaspoons olive oil

Juice of 1/4 lime

Shavings of Parmesan cheese to garnish

2-3 slices white or sourdough bread, toasted

Mash the avocado, salt, pepper, Parmesan, olive oil, and lime juice until you have a fairly smooth paste. Allow the spread to sit at room temperature for 20 minutes so the flavours meld together. Taste for salt. The spread should have a tang from the lime juice and a touch of spice from the pepper.

Spread this mixture over the toast and garnish with a slice of shaved parmesan. Serve immediately.

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