Napa Farmhouse 1885™: Avocado Crostini with Oaxacan Sesame Sauce

Tuesday, December 1, 2015

Avocado Crostini with Oaxacan Sesame Sauce

I saw this recipe in Food and Wine last December and thought it looked like the perfect holiday appetizer. I made it for a few parties, and it was a hit every time. Creamy avocado, spicy sesame sauce, and crunchy grilled toast...what could be better?

The sauce is delicious paired with the avocado crostini but, since you will have a lot leftover, there are many other ways to use. I like it stirred into hot noodles topped with raw cabbage and grated carrots. It is nice drizzled over roast chicken or grilled fish. Try as a salad dressing with crunchy lettuce, green onions, sliced almonds and tangerine slices. This recipe is a winner. Enjoy!

Avocado Crostini with Oaxacan Sesame Sauce
(from Food and Wine, 2014)
makes 2 1/2 cups

1 cup sesame seeds
1/3 cup slivered almonds
1/3 cup peanuts
1 cup peanut oil
1 tsp. crushed red pepper flakes
sea salt
black pepper
1 baguette cut into 1/2 thick slices
1 Hass avocados
1 tbsp. fresh lime juice
1 cup cilantro leaves
chile infused extra virgin olive oil

Toast the sesame seeds, almonds and peanuts in a skillet over medium heat, stirring frequently until you begin to smell the nuts, and they are starting to brown. Let cool.

Add the nuts, peanut oil, red pepper flakes and a pinch each salt and pepper to the bowl of a food processor. Pulse to create a chunky sauce.

Heat oven to broil setting. Place the cut bread on a cookie sheet and place under broiler until golden brown. Flip toasts and brown the other side. Cut the avocados in half and remove the pit. Spoon out the flesh and spread on the toasts. Sprinkle with the lime juice, sea salt, and pepper. Place on a serving platter. Drizzle the crostini with the sesame sauce and sprinkle with cilantro. Drizzle the chile olive oil over the top. Serve with additional sauce on the side.

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