Peruvian Avocado & Chicken Crostini

Peruvian Avocado & Chicken Crostini

Recipe by Avocados From Peru


Mix flour with sugar, salt, and egg white until smooth. Stir in butter, cheese, and herbs. Use a spatula to evenly spread thin circles of approx. 8 cm (3-4 inch) diameter on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 8-10 minutes until golden brown. To retain the crostini curvature, let them cool down on a rolling pin or a similar round item.

Tear the chicken apart into thin strips. Cut celery into fine slices and dice tomato. Cut avocados into halves, remove pits, and peel. Puree with yogurt and lime juice and season to taste with salt and pepper. Add avocado, celery slices, and chicken. Finally, sprinkle with the tomato.


4 Servings

Prep Time

50 Minutes

Cook Time

10 Minutes

Total Time

1 Hour


1/3 cup flour

1 tablespoon sugar

1 teaspoon salt

1 egg white

1/4 cup butter, softened

1 cup freshly grated Parmesan

1 teaspoon dried thyme or provencal herbs

1/2 pound chicken, cooked

1 celery stalk

1 tomato

2 Peruvian avocados

1/3 cup yogurt, 3.5% fat

Juice of 1 lime