The classic seasoning in chorizo sausage is Spanish smoked paprika, so it’s repeated in this dish as a garnish. You can make the avocado purée ahead of time and assemble later.
Serves 8 - 10
- 1 whole wheat baguette, sliced
- 7 oz (200gr) cooked or cured chorizo sausage
- 4 ripe avocados
- juice of 1 lime
- ¼ tsp ground cumin
- salt & pepper
- Spanish smoked paprika, sweet or hot
Preheat broiler. Place bread slices on a baking sheet; lightly toast for about a minute. Set aside.
Slice chorizo into thin rounds, similar to pepperoni for pizza.
Cut avocados in half lengthwise and remove pit by striking it with the long side of a knife to embed the blade, and then twist to loosen the pit. Holding the avocado half, cut side up in your hand, slice the flesh lengthwise with a paring knife, careful not to cut all the way through to the skin. Now cut across. Turn the avocado over a bowl and invert the skin to pop out the cut pieces, scooping along the skin with a spoon if needed. Repeat with the rest of the avocados and quickly squeeze the lime juice over top to prevent browning. Add cumin and mash the mixture into a slightly chunky purée. Season to taste with salt and pepper. (Always add salt after citrus because they can counteract each other and you risk ending up with an over-salted dish). Continue with the dish or cover the avocado purée and keep in the fridge for an hour or two.
Spoon avocado mixture onto crostini slices. Top each artfully with one or two chorizo slices. Dust lightly with Spanish smoked paprika (try placing a couple of teaspoons in a small, fine-mesh sieve and tap lightly over top with your finger for a bake-shop quality dusting). Serve immediately or within an hour before the crostini becomes soggy.
variation of recipe from Chile Pepper Magazine