Yield: Makes 4 large crostini
4 long slices of baguette, cut on the diagonal
2 tablespoons olive oil
Salt and pepper, to taste
1 ripe avocado
1 tablespoon horseradish
1 to 2 teaspoons finely grated, peeled ginger
1/4 teaspoon salt, or more to taste
1 tablespoon lime juice
2 ounces smoked salmon
Preheat oven to 375 degrees. Brush baguette slices with oil and season with salt and pepper. Bake for 12 to 15 minutes until crispy.
Cut avocado into halves, remove the pit and spoon out the flesh. Discard the peel. Mash the avocado lightly with a fork. Add the horseradish, ginger, salt and lime juice. Taste and adjust if needed.
Spread the avocado mixture onto cooled crostini and top with a little smoked salmon.
Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.