Avocado and Salmon Crostini with Vanilla Salt

By polloazul

Ingredients

• Vanilla Salt:
• 1 baguette, sliced
• olive oil
• vanilla salt*
• freshly ground black pepper
• 1 ripe avocado, pitted
• 3 tablespoons grapefruit juice
• 1/2 teaspoon grapefruit zest
• 1/4 teaspoon vanilla salt
• dash black pepper
• handful of radishes, sliced thinly
• 6 ounces smoked salmon
• 1/4 cup chopped chives
• 1 vanilla bean, split in half
• 1 cup kosher salt

Preparation

Step 1

For the vanilla salt: Place salt and vanilla bean in airtight container for at least a week.

Heat oven to 375. Place the baguette slices on a baking sheet (I used a Silpat to line mine). Pour olive oil in a bowl, and brush the oil on each slice. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.

Mash the avocado, grapefruit juice, grapefruit zest, salt, and pepper together in a bowl. Spread on each toasted baguette slice. Then top with one or two slices of radish, smoked salmon, then a sprinkling of chives.