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Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa

Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa


  • 1 fresh, sweet baguette, sliced into 1/2" slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thinly
  • 1 small red onion, sliced very thinly
  • 1 large garlic clove cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped
  • whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  
  • Add the thinly sliced onions and toss to coat and set aside.   
  • Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  
  • With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa.
  • Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  • While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  
  • Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  
  • Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately