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