Green Goddess Crostini

Green Goddess Crostini

It’s probably more than a little Freudian that every time I type the name of the dressing that inspired this dish, it comes out “Goodess.”

Remember Green Goddess dressing? From the 70’s?

No? Too young? Me, too! [cough] But I’ve heard about the 70’s, and by “heard about” I mean that I totally did not carry my elementary school books in a huge, clear, super-thick-raincoat-plastic tote bag with big pink, blue, green and purple flower-power flowers painted all over it in the 70’s. No, because that would make me not too young to remember Green Goddess dressing.  No.  Okay?

Wait, where was I? Oh, yes, “Goodess” and why it’s Freudian. (Although you’ve probably figured that out by now, because ya’ll are wicked sma’ht.)

Savory, herby, and entirely delicious, the dressing is loaded with all sorts of green goodess … er, goodness … including avocado (my obsession with this fruit lingers into winter — and here I thought it was just a summer thing), plus my favorite herbs (some picked fresh from my winter garden): basil, tarragon, dill, parsley. And, straight-up, the dressing is a gorgeous, blinding green.

But mixed with a little cream cheese, it becomes an amazing spread on toasted bread.

Hello, New Year’s Eve appetizer!

Speaking of the New Year, after a few years’ absence, I’m back to making resolutions.

I know! Glutton for punishment. (Note to self: add to resolutions list, “do not punish self with unrealistic expectations, like making a resolutions list.”)

To get things started right, I purchased a treadmill, retiring the old elliptical that killed my left knee and guaranteed there will be surgery sometime in my future. Yay, for aging bones and cartilage!

Now I just have to put it together. These things are heavy, man. Hehhh-veee.

(Note to self: add to resolutions list, “when a store offers home delivery and set up, take it, no matter the price.”  Word.)

Green Goddess Crostini

inspired by this recipe.

Prep Time: 15 minutes

Yield: About 1 cup of spread

2 tablespoons fresh basil, coarsely chopped
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
2 tablespoons fresh flat leaf parsley, coarsely chopped
2 scallions, sliced
1 small ripe avocado
8 ounces cream cheese, softened
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon anchovy paste
1 tablespoon honey
1 teaspoon lemon juice
1/4 teaspoon salt
1 French baguette, sliced into 1/2″ slices and toasted

Place the herbs and scallions in a food processor and pulse until chopped.

Slice the avocado in half and remove the pit. Use the tip of a paring knife to cut cross-hatch slices into the flesh. Squeeze each half into the food processor (the cubes of flesh will pop right out. Discard the skins, of course). Add cream cheese, and pulse several times to mix a little bit.

Add the vinegar, oil, anchovy paste, honey, lemon juice and salt, and process until the cream cheese and avocado are blended. Remove contents to a serving bowl. (If time permits, allow spread to sit in the fridge for an hour, to allow flavors to fully develop.)

Serve on toasted baguette slices

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  1. This looks like a great appetizer, and we will be trying this. As for the ’70s, I know nothing about it and never, ever wore plaid bell bottom jumpersuits to school, and never had the Hamel Camel haircut….

  2. this sounds yummy indeed, but I have a question: will that vinegar and lemon juice save the avocado from turning black? Every single time I make something that involves mashed avocado (say, guacamole), it turns black in minutes, no matter how much lemon I squeeze over and in it. The only way to avoid this is to eat everything as soon and as fast as possible – not exactly the best way to actually enjoy it. What do you think? Could it be the avocadoes themselves to blame – after all I don’t even know where they come from and how green/ripe they were when they were picked.

    • SoupAddict says:

      Hi Marcella! I made the dip photographed above yesterday — I just checked the bowl of leftovers and it’s still a lovely light green. No hint of brown.

      It could be the type of avocado, I’m not sure. I use Hass, which are the most commonly available in my area. But even with the Hass, for avocado-heavy dishes like guacamole, the only thing I’ve found that works from keeping them turning gray-brown is Fruit Fresh (a powder additive used in canning).

      In this recipe, I’m thinking that since the amount of cream cheese is greater than the avocado, there’s less exposure of the avocado to air to turn brown. (That, and the lemon juice and oil helps to “coat” the avocado.)

      There’s my totally unscientific answer :) but, I can tell you that the spread is 30 hour old and still looks pretty. The bread slices aren’t entirely fresh, but the spread is good to go!

  3. Not only do I remember this dressing, I still love it! I guess I’m getting old. :(

    Your spread looks delicious. I’ll definitely give this a try!

  4. No, I don’t remember the 70s either, and especially not my Bionic Woman lunchbox because I totally didn’t have one!!! But if this recipe were to take me back (ahem) it would be to a very good place indeed!!!

  5. Yum! This spread looks delicious. I’ll have to be careful and not eat the entire cup in one sitting!

  6. I’m much too young to remember the green goddess dressing of the 70s, but this spread sounds so good! Kind of like a bright green kick in the middle of winter.

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