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The foodie ingredient gift that keeps on given = Avocados. This amazing little fruit is so versatile, tasty and super healthy. From smoothies to soups to salads to hummus to sauces to cocktails to guacamole etc the list is endless. Definitely on my Easter Sunday menu.


  • 1 sourdough baguette
  • 2 tablespoons extra virgin olive oil

Herbed Guacamole

  • 1 small red onion, finely diced (50 grams)
  • 2 ripe avocado, stoned and flesh removed
  • 1/2 clove garlic, finely diced
  • ½ red chilli deseeded, finely diced
  • 2 large tomatoes, deseeded and diced small
  • 15 grams coriander, finely chopped
  • 15 grams flat parsley, finely chopped
  • 10 grams mint, finely chopped
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • Seasoning of sea salt and crushed peppercorns
  • Vegetarian
  • Gluten Free: Check our recipe blog for GF/Paleo, scones/bread.
  • Dairy Free
  • Vegan
  • Paleo: Use Paleo bread recipe for crostini.
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  1. To make Guacamole: Place all ingredients into a bowl then season. Roughly mash everything together. If not serving right away, sit the avocado stone in with the guacamole and cover with cling-film (this stops the avocado going brown). Place in refrigerator, removing from fridge ½ hour before service.
  2. Slice the baguette into 1cm slices, drizzle each slice with a little olive oil. Heat a Char-grill pan and griddle for 1-2 minutes on each side, or until golden.
  3. Top baguette with herbed Guacamole and serve at once

Maggie's Tips

  • Vary toppings on crostini: Even simple, good quality deli ingredients, make for a really tasty crostini and are easy to assemble at the last minute.
  • Chargrill crostini a head of time. You can serve at room temperature or reheat in oven @ 150c for 3-5 minutes.