Servings:
12
Chef notes
This recipe from chef Craig Strong takes crostini to a whole new level. The avocado and smoked almond pesto is one your guests will be sure to remember!
Ingredients
- 1 1/2 cups whole smoked almonds
- 1 avocado
- 1 lime, juiced
- 1 teaspoon curry powder
- 1 clove garlic, smashed
- 1 baguette
- Olive oil
- Salt to taste
- 1 pound beef tenderloin, roasted medium rare to medium
- Fresh cilantro or micro greens for garnish, optional
Preparation
Preheat oven to 400°F.
Purée nuts in food processor. Add avocado, lime juice, curry, and garlic. Purée until smooth.
Cut baguette into twelve slices, ½-inch thick. Brush with olive oil and add a pinch of salt. Bake for 5-7 minutes until golden brown. Spread one tablespoon pesto onto each slice.
Slice tenderloin 1/8-inch thick. Fold slices attractively to fit onto the crostinis. Just before serving, drizzle with olive oil.
Garnish with a sprig of cilantro or micro greens.
