Avocado Toast Crostini
Avocado Toast Crostini- Everything bagels are sliced into mini toasts then topped with mashed avocado and jammy eggs.
April 1, 2022 by Nicole Collins
The internet is a curious place.
Well specifically, social media.
Once upon a time, I wanted nothing to do with social media. But I have to admit, now I’m hooked.
Between the epic memes that give me a chuckle and the foodie inspiration, it can really be a fun little happy place.
I recently saw this video on Food Network’s Instagram page; and at first, I was appalled. But the more and more I thought about it, the more and more brilliant the idea became.
I polled my followers in Instagram stories, and 78% of them also agreed the idea was brilliant.
So what did they do? They sliced bagels vertically instead of horizontally. The idea is that you get little slabs of bagel pieces instead of the traditional big round circle. And, that little trick was inspiration for today’s recipe.
Today, we’re making Avocado Toast Crostini!
We all know I love crostini as more than just an appetizer, and this is my absolute new favorite way to make avocado toast. We’re going to slice up some everything bagels, toast them up, load them with mashed avocado, and top the whole situation with diced jammy eggs. Talk about a simple showstopper!
Let’s start with the bagel. I took the traditional avocado toast flavor route and chose an everything bagel, but you could absolutely use any flavor here. The key is to make sure you get a bagel that’s not pre-sliced. We’re going to slice the bagel vertically into ¼ inch slices to get ourselves mini crostini sized bagel pieces. However, we’re going to run into trouble when we get to the center hole. So you know what, just slice around it and save those center nubbins for snacking!
After we have our bagels sliced, we’re going to pop them on a sheet pan, give them a drizzle of olive oil, and toss them in the oven for a couple minutes to become lightly golden. While that’s happening, we can get our eggs going and work on our avocados. So, this is one of those meals where multitasking is your friend, but nothing is so extremely difficult that you can’t manage it all at once!
To make perfectly jammy eggs, it’s as simple as bringing water to a boil, gently adding in some eggs, and letting them cook for exactly 7 minutes. Then, we’ll take them straight from the boiling water to an ice bath to stop the cooking process. And, that’s it…jammy eggs! Now jammy eggs have a firm white but a 50/50 firm and gooey yolk. So, it can be a little messy to dice it up and capture all of the essence of the egg to top of crostini. I like to dice it on a cutting board, and use a spoon to scoop up the whites and runny yolk all together. No drop of gooey yolk left behind!
While the eggs and crostini are cooking away, we can work on mashing up our avocado. You can mash the avocado as smooth or as chunky as you like. I actually like it somewhere in the middle. We’re going to mix a pinch of salt and some lemon juice into the avocado for flavor and to help keep it nice and bright green. And, that’s all there is to the avocado step.
When it’s time to assemble the crostini, it’s a quick assembly line of bagel slice, avocado, eggs, and done. Eggs need seasoning as bad as that avocado does, so we’ll give all of the chopped eggs a pinch of salt and pepper. And, I also like to finish the plate with some minced chives and a pinch of aleppo pepper. The fresh oniony flavor of the chives matches perfectly with the dried onion flavor in the everything bagel seasoning, while the aleppo pepper adds a pop of bright red color while adding a little bit of depth to the whole situation. Both are optional, but I totally recommend them!
On top of these crostini being perfectly adorable, they’re so darn delicious! I don’t know if it’s a mental thing, but I actually feel like the bagel stretches farther by cutting it top to bottom instead of side to side. Plus, we have some different textures and temperatures all happening in one bite: warm crunch from the crostini, creamy coolness from the avocado, and a comforting richness from that jammy egg. Talk about a perfectly harmonious bite!
Alright, everyone. Are you sold on this new way to slice bagels? If you weren’t before, I hope you are after trying this recipe!
I hope you enjoy, and let’s eat!
Avocado Toast Crostini
Serves: 24 crostini Print
4 everything bagels (not pre-sliced)
olive oil, for drizzling
1 tsp lemon juice
¼ tsp salt, plus more to taste
pepper, to taste
minced chives and aleppo pepper, for garnish
Toast the crostini: Preheat oven to 375 degrees. Slice bagels vertically into ¼ inch slices, cutting around the hole in the center. Arrange bagel slices on a baking sheet, and drizzle lightly with olive oil. Bake for 10-12 mins until lightly golden and crisp.
Meanwhile, soft boil the eggs: Fill a medium saucepan with water, and bring to a boil. Gently add 4 eggs into the boiling water, and boil for 7 mins. After 7 mins, transfer eggs to a bowl of ice water, and allow eggs to chill for 2 mins. Remove from ice bath, and peel the shells off the eggs. Set aside.
Mash the avocado: Add avocado flesh to a mixing bowl along with lemon juice and ¼ tsp salt. Use a fork to mash the avocado to your desired consistency. Set aside.
Assemble the crostini: Top each crostini with a schmear of mashed avocado. Dice the jammy eggs into small pieces, and divide evenly to top the avocado. Season with a pinch of salt and pepper, to taste. Garnish with minced chives and a pinch of aleppo pepper, if desired. Serve immediately.
*Cooking the eggs for 7 minutes gets us a jammy egg. Since the yolks are still slightly runny, they can be a little messy to dice. I chop them up on my cutting board, then use a small spoon to scoop up the whites and any yolk drippings so I can spoon it over the avocado.
*You could do this with any flavor of bagel really, but it’s important to make sure you don’t get pre-sliced bagels. You can typically find whole bagels in the bakery section of your grocery store.
*Since we’re slicing the bagels vertically to get whole slices of crostini, we’re eventually going to run into trouble when we hit the center hole. Just slice around it, and save those little nubbins of bagel for snacking.