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The delicious homemade Rosemary Crostini’s are topped with a slice of sharp cheddar, a delectable beetroot dip and sliced avocados make a perfect finger licking party food. The crisp crostini’s handle the wetness of beet and avocado so well, that they remain crisp for hours together.
Makes: 12 pieces of crostini (based on the size of the baguette)
1 baguette, thinly sliced – drizzled with rosemary infused olive oil
10 to 12 avocado thinly sliced, tossed lightly in olive oil and salt
10 to 12 sharp cheddar cheese thinly sliced
1 cup of beetroot dip
¼ cup of parsley, finely chopped
Cayenne pepper for garnishing
Grill 10 to 12 slices of the baguette on each side until golden. First place the sliced cheddar on the grilled baguette slice. Spoon the beetroot dip on top of the cheddar slice and place the avocado slice on the dip. Sprinkle some cayenne pepper and chopped parsley and serve.
Note: There are multiple ways you can arrange this, based on the size of your crostini, so go ahead and try out your best layering.