32 slices baguette cut into 1/2-inch diagonal slices
1.5 cups flat-leaf parsley leaves packed ()
2 cloves garlic sliced
2 hass avocados pitted halved thinly sliced
3 oil-packed anchovies drained
0.8 cup olive oil extra-virgin plus more for brushing
8 servings pepper freshly ground
8 servings salt
Equipment
baking sheet
oven
blender
Directions
Preheat the oven to 35
Brush the baguette slices with olive oil and arrange them on 2 baking sheets.
Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp.
Meanwhile, in a blender, combine the parsley leaves, garlic, anchovies and the 3/4 cup of olive oil and puree until smooth. Season with salt and pepper.
Top the baguette toasts with the avocado slices and arrange on 2 platters. For Kids
Sprinkle salt on the crostini on one platter.
Serve. For Adults
Drizzle the parsley pesto over the crostini on the other platter.
