This Avocado Pistachio Brushetta is a quick, easy and delicious party food or appetizer.
Last summer my dear friend Emily came to visit me. She arrived on Saturday morning and left Sunday night, so it was a quick trip. We only get to see each other a couple of times a year, so when we do, we chat nonstop. The Saturday night of her visit, we went out to dinner at a wine bar in my town. We ordered tapa after tapa since a) it’s really fun to do that with friends, and b) we wanted to extended our evening for as long as possible.
Two things stand out to me about our Saturday night dinner. First, I love spending time with Emily and wish we lived in the same state. Second, the wine bar had some delicious avocado pistachio brushetta.
Avocado Pistachio Brushetta
The night of our dinner I made a note in my phone that I needed to recreate the brushetta. The restaurant used pistachio oil on their brushetta, so I searched grocery stores in my area looking to buy some for several months. As I couldn’t find it, I decided to try to make my own pistachio oil. I tried a couple of times, but never made one I was happy with.
Finally, I decided I need to move on from pistachio oil. As the brushetta has avocado, the next obvious option was avocado oil. And it is a great option.
This Avocado Pistachio Brushetta is EASY. And quick. I’m almost embarrassed to post it because it’s so straight forward. But, I have made it for several parties and it has been a hit every time.
As it is so straight forward to make, I don’t have any tips for the preparation. But I do have two notes for you. First, do not put this together until just before you’re ready to serve it. A couple of hours before would be okay, but I wouldn’t do more than that. Second, it doesn’t save well, so I wouldn’t plan on it for leftovers.
Avocado Pistachio Brushetta
- 1 french baguette
- ~ 1/4 cup avocado oil
- 2 ripe avocados should be soft to the touch
- ~1 teaspoon kosher salt
- ~1/2 cup roasted, shelled pistachios
- Cut baguette into ~1/2 inch slices. Brush each piece lightly with avocado oil. Toast until tops are a light to medium-brown color. I use a toasted oven on a medium toast setting.
- Cut avocados into very thin, ~1/8 inch slices. Lay one or two slices on top of each piece of bread. Sprinkle a pinch of salt over the avocado on each piece of bread.
- Place 3-5 pistachios on top of each piece of bread.
- Finally, drizzle a small amount of avocado oil over the top of each piece of bread.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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