Peruvian Avocado Pesto and Cherry Tomato Crostini


To make the pesto, In a food processor, process the avocado, basil, walnuts, cheese, and garlic until smooth. Season with salt and pepper to taste and set aside.

In a small bowl, mix the tomatoes, cilantro, olive oil, and salt and pepper to taste.

Top each toast with avocado pesto and then the tomatoes, and serve immediately.




1 Peruvian avocado, pitted and peeled
1 cup basil leaves ¼ cup walnuts ¼ cup grated Parmesan cheese
1 clove garlic Salt and pepper
1 cup cherry tomatoes, halved
1 tablespoon cilantro, rinsed ¼ cup olive oil
12 slices of baguette, toasted