I remember a time when I didn’t like avocado—because of this recipe! Oh, how the times have changed! When I was a kid, my mom would often make these crostinis as appetizers when we had guests over, and I always thought they would be so much better without the disgusting avocado on top, haha! Also, growing up in Switzerland, avocados weren’t really a popular fruit, so this recipe was extra special.

Now, as an adult, I am one of the victims of the avocado toast price surge — I could just about always have some, but they are soooo expensive!!!

Anyway, I am very happy to share this recipe with you, and maybe it will turn you into an avocado lover too!

Homemade Celery-Avocado Crostini with Prosciutto (Makes about 20 slices)

Ingredients:

Baguette Bread (if you don’t have the time to make bread, just buy a baguette bread)

500g flour
12g salt
5g dry yeast
6g malt extract or brown sugar
350g cold water

Avocado Mixture

5 avocados
2 Tbsp lemon juice
1/4 cup crème fraîche or sour cream
3 ribs of celery
Salt to taste

And

Olive oil
10 pieces of prosciutto or bacon
20 walnut halves

Instructions: (If you are insecure about making your own bread, read my tips here)

In a bowl, mix the flour, salt, malt extract, and yeast. Add 330g of cold water and knead for 7 minutes. (If you use a stand mixer, use level 1 for kneading.) Add the remaining 20g of water and knead for another 5 minutes (Stand mixer level 1)
Knead for 5 more minutes at a higher intensity (Stand mixer level 2) until the dough is smooth and soft. (It is a rather sticky dough to work with, but that creates nice holes in the bread while baking)
Let the dough rest for a total of 2.5 hours. After 45 minutes, fold the dough for the first time, and after a total of 1.5 hours, fold it a second time. Folding the dough means you reach down the sides of the bowl and fold it into the center. Work with wet hands so the dough doesn’t stick as much.
Split the dough in half and shape two baguettes out of it. Add a good amount of flour to the counter. Slightly flatten the dough into a rectangle. Take the upper half of the dough and fold it into the middle. Slightly press it down. Then fold the top all the way to the bottom. Roll the dough into a nice log and place it on a baking sheet–lined tray. Cover with a damp towel or plastic wrap. Let the bread rise for another 15 minutes.
Preheat the oven to 460°F (240°C). Place the bread in the oven, and spray a good amount of water inside before immediately closing the door. (If you don’t have a spray bottle, you can place a heatproof bowl with water in the oven while it preheats.)
Bake your bread for 10 minutes, then open the oven door for 2 seconds to let the steam escape (remove the water bowl if you used one). Bake for another 13 minutes. Let the bread cool down on a cooling rack.
Cut the bread into 1-inch slices and place them on a baking sheet–lined tray. Pour some oil into a small bowl and lightly brush each slice. Bake the bread slices at 400°F for about 8 minutes (until crunchy). Remove from the oven and let them cool completely. Don’t turn off the oven!
While the bread is toasting, prepare the avocado spread: Cut the avocado into small cubes and mash them with a fork. Cut the celery ribs into very small chunks and add to the avocado. Add salt, sour cream and lemon juice and mix well.
Spread all the prosciutto or bacon slices on the baking tray and bake them for about 10 minutes until crispy. Remove from the oven and dab away the grease with a paper towel. Let the meat cool down.
Spread the avocado-celery spread on each bread slice. Break the prosciutto/bacon pieces in half and put one piece on each slice. Place the walnut half on top and done!

Tip: If you want to prepare these ahead of time, toast the bread and set it aside. Make the avocado mixture, add at least 3 of the pits to it, and store in the fridge in an airtight container. Prepare the prosciutto as well and set it aside. Shortly before your guests arrive, assemble everything. This will prevent the bread from getting soggy and the avocado from browning.