Here in Michigan, we take eating and entertaining outdoors pretty seriously in the summer months. It’s because we can’t take it for granted. It’s not like we have mild temperatures all year – a backyard barbecue in February would just lead to frost bite all around. So in the summer, nearly all of our meals are eaten outside, just because they can be. Whether it’s a weeknight dinner for two, or a big backyard gathering with friends and neighbors, all food tastes best when eaten outdoors. It’s a proven fact.
And for those big gatherings, there’s nothing I like to create more than party platters and boards. From huge cheeseboards to meatball sub platters to salad boards, I’m pretty much obsessed. This Grilled Avocado Crostini Board is my newest (and perhaps, most epic) creation. To get started, simply grab a bunch of California Avocados, halve and pit them, and throw them on the grill.
I love California Avocados because they are nutritious and nutrient-dense – they’re packed with vitamins, minerals and other nutrients. Once the avocados have nice grill marks and are slightly softened, throw them on a big board with toasted baguette and pumpernickel bread, and a bunch of spoons and forks. Let your guests scoop and smash the grilled avocado onto the crostini, and top with any or all of the following ingredient combinations:
- cherry tomatoes + sea salt
- hard boiled eggs + everything bagel seasoning
- sliced radishes + lemon juice + aleppo pepper
- cucumber + sriracha + lime juice
- strawberries + pine nuts + balsamic glaze
- green onions + lime juice + cracked black pepper
- prosciutto + lemon juice
Put everything in the center of the table and relax. Your work here is done. Everybody is happy!
Disclosure: This was a sponsored post written by me on behalf of the California Avocado Commission. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.