Smoky avocado, Sumac and Hemp CrostiniKevin Van Paassen/The Globe and Mail
This recipe comes from Jennifer Houston, head chef at Fresh in Toronto.
Smoky olive oil and citrusy sumac perfectly complement the creamy avocado and hemp seeds in these delicious little toasts. If you can't get micro arugula, subsitute any other microgreen, or even some alfalfa sprouts.
Servings: about 24 crostini
Ready Time: 10 minutes
Ingredients
1 multigrain baguette, sliced about ½-inch thick
1-2 cloves garlic, peeled
1-2 ripe avocados, sliced
¼ teaspoon sea salt
1 teaspoon sumac
2-3 tablespoons hulled hemp seeds
2 tablespoons smoked olive oil (or extra virgin olive oil)
2 cups micro arugula
Method
Preheat broiler.
Place bread slices on a baking sheet and put under broiler for a minute or two until browned.
Remove from oven, turn each piece of bread over and rub untoasted side with garlic clove. The garlic will probably break apart as you do this, so once it has broken up too much to use, start with the second clove. You just want a slight garlic flavour added to the bread, so it’s okay if some actual pieces of garlic are on the bread, but remove any large pieces.
Put bread back under broiler for another minute or two until browned, and remove from oven.
Put one slice of avocado on each piece of bread and mash it down a little with a fork. (This prevents it from falling off later when your guests go to pick it up.)
Sprinkle salt on top of avocado on each crostini.
Sprinkle each one with sumac and then hemp seeds. Use about ¼ tsp hemp seeds per slice.
Transfer each crostini onto the plate you will serve them on, and drizzle with smoked oil.
Top with micro arugula and serve.