Easy Vegan Avocado Crostini Recipe
Award-winning chef and Cupcake Wars winner Chloe Coscarelli shares a delectable recipe for avocado and beet toast.
Decorated in industrial-French chic, By Chloe in Manhattan’s West Village has the aura of a good-for-you candy shop, full of vegan delights enjoyed by a steady, enthusiastic stream of NYU students and other fashionable types queuing up in the lovely, brightly lit restaurant.
The creation of Food Network’s Cupcake Wars-winning chef and author Chloe Coscarelli, By Chloe features Coscarelli’s delicious, healthy treats: a kale Caesar salad, meatless hamburgers and cupcakes and cookies all prepared without eggs, butter, meat or other animal products. The food is remarkably flavorful and complex, a true surprise for foodies who might think of vegan food as an unimaginative dining niche with few surprises in store.
My son and I stopped at By Chloe on our last visit to New York to sample some of Coscarelli’s imaginative menu, including some shockingly decadent kale cookies-and-cream ice cream, a pesto meatball sandwich and a wickedly flavorful avocado toast.
Coscarelli was nice enough to share a recipe with Made+Remade for her variation on that avocado toast, a smashed avocado and beet crostini.
Smashed Avocado and Beet Crostini
Yields 6 to 8 servings
Recipe Courtesy of Chloe Coscarelli, chef/partner By Chloe, from Chloe’s Vegan Italian Kitchen
- 2 beets (about 1 pound), peeled and chopped into ½ inch pieces
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- ½ baguette, cut into ¼ inch slices on the diagonal
- 1 ripe avocado
- 1 lemon halved
- Freshly ground pepper
- Sea salt
Preheat oven to 425° F. Line a baking sheet with foil.
Toss beets with olive oil and arrange on baking sheet. Season with sea salt and roast for 30 minutes, turning occasionally with a spatula. Remove from oven, drizzle with maple syrup and balsamic vinegar, return to oven and roast for 5 to 8 minutes until caramelized.
Place bread slices on a large baking sheet and drizzle with olive oil. Bake for 5 to 8 minutes, or until lightly browned on top.
In a small bowl, using a fork, mash avocado with juice from half of the lemon. Season with sea salt and pepper.
Spread a thin layer of mashed avocado on each crostini.
Top with roasted beets, season with pepper, and drizzle with juice from the remaining lemon half.