Avocado Salmon Crostini and Soju Lime Spritzer

It's no secret that I love avocado. I could eat avocado every day if my waistline and bank account would let me. Even though I love guacamole, sometimes you gotta shake it up and make something a little more inspired. Combine the rich, fatty and creaminess of avocado with the rich, flakiness of salmon and you got yourself a deal. Warning: you may over load yourself with "good" fats and deliciousness with this fun finger food.

To start us off, I made a Soju Lime Spritzer, the perfect Summer cocktail. It's smooth, light and refreshing and light on calories.

Soju Lime Spritzer

2 shots Soju, you can substitute with vodka
2 limes, juiced
club soda
elderflower liqueur
sliced of lime, optional

Ina shaker, or glass, shake/ stir Soju, lime juice and ice until cold. Pour mixture intl a rocks glass with a slice of lime. Top off with club soda and splash of elderflower liqueur. 

Now for the main event. Introducing the Avocado Salmon Crostini.

Avocado Salmon Crostini

1/2 loaf of French bread
2 tbsp olive oil
1 large clove of garlic
1 cup salmon, flaked (I baked a filet in the oven and saved the rest for salads)
1 avocado
1 ear of corn
1 lime, zested and juiced
diced onion, optional
cilantro
red pepper flake, optional
salt and pepper

I baked a plank of salmon in the oven until it was just a little pink in the middle. Took it out of the oven to cool and assembled my crostini.

To make the base of the crostini set oven to 300 degrees. While the oven heats up, slice the loaf of French bread diagonally, not into rounds. This will make the bread's surface area large for more toppings while still giving the bread a good crunch. Drizzle with a bit of olive oil to create a golden crust. I put my oil in a small bowl and brushed it on with a silicone brush. Bake in oven for 5-10 minutes or until bread gets crusty. Once bread is out of oven, take a clove of garlic and rub it against the surface of your toast, it will give it a garlicy flavor.

To make "guacamole" cube avocado and place into a medium bowl. Mash with a fork until you reach your desired consistency. You can grill your corn, or bake it in the oven, but I just steamed mine in the microwave. Cut the kernels off the cob and add to avocado. Add the lime juice and red onion and salt and pepper to taste and mix.

To assemble crostini dollop a tablespoon (or more) of avocado mixture onto toast. Top with a teaspoon of salmon and sprinkle with red pepper flake. If you don't like it spicy, omit the red pepper flake. Top with a single cilantro leaf on each crostini.

What a great excuse the eat dinner outdoors. A refreshing cocktail, a crunchy, creamy finger food and the sun still shining at 7:30pm. Cheers to Summer! Enjoy!

-Akemi-chan