Grilled Avocado and Roasted Radish Crostini

Last night we were craving something packed with flavor, fun to eat, and different. We went on a scavenger hunt in the kitchen to see what we could find…not a whole lot. The winners were an avocado, radishes, and a whole grain artisan loaf of bread which we had bought at Kowalski’s Markets. So what did we decide to do with these gems? Make crostini, which is a  fancy name for toasted bread topped with what ever is in your kitchen!

Grilled avocado has been on our minds for a while. We’ve seen it in magazines and on the Food Network, but had never tried it. And we don’t know why! It’s so simple, and buttery, warm and delicious!

And since we’re currently addicted to roasted radishes (see our grilled pizzas post for more recipes with roasted radishes), we had to make a roasted radish and rosemary garlic crostini too!

We toasted thin half slices of bread rubbed with olive oil directly on the grill for about 2 minutes per side. Meanwhile, we placed the sliced avocado directly on the grill skin down for 2 minutes, then flipped it flesh down to cook for 2 more minutes. This way you get fancy looking grill marks! We also cut thin slices of radishes sprinkled with rosemary and black pepper, wrapped them in aluminum foil and roasted them on the grill for 10 minutes. We assembled our crostini (we sprinkled red pepper flakes on the avocado crostini and rubbed garlic on the roasted radish toast) and served them on the side of our spicy shrimp white bean stew for a relaxing dinner on the deck after yoga. It was only our second yoga class ever and we mistakenly went to a level three class. We thought yoga was meant to be relaxing, but when the instructor informed us that we were now going to be doing headstands, we just looked at each other and went into child’s pose. Needless to say, yoga was challenging and we felt we deserved a relaxing dinner.

The flavors were awesome, but what we loved most about this meal was the ease of making it. The entire meal only took 20 minutes to prepare and we used ingredients we already had on hand, without even planning! (See our Spicy Shrimp White Bean Stew post to get the recipe for the rest of this meal.) As long as you have some good bread on hand you can make your own crostinis and top them with whatever you find on your scavenger hunt. Happy double dipping!



  • 1 loaf of whole grain bread, cut into thin slices
  • 1 avocado, grilled
  • 4 radishes, thinly sliced and roasted
  • Red pepper flakes
  • 3 sprigs of fresh rosemary
  • Dash of black pepper
  • 1 garlic clove
  • olive oil, to spread on bread


1. Heat grill to 350 degrees.

2. Cut radishes into 1/2 inch slices. Place on aluminum foil, sprinkle with chopped rosemary and black pepper. Place on grill for 10 minutes.

3. Cut bread into thin slices, and lightly brush each side with olive oil. Place on grill on indirect heat, and grill 2 minutes per side.

4. Cut avocado in half, and remove pit. Place skin side down directly on grill for 2 minutes. Turn over and place avocado flesh side down on grill for 2 more minutes.

5. Remove radishes, bread, and avocado from grill.


6. Slice avocado into bite sized pieces (so that it fits on the toast). Place avocado pieces on toast, and sprinkle with red pepper flakes.

7. Rub garlic clove on toast, top with radishes.

8. Serve warm as an appetizer, or as a side to our Spicy Shrimp and White Bean Stew. Enjoy!

Nutrition info for 4 crostini (2 avocado and 2 radish)

Calories: 226   Carbs: 35g   Fat: 9g   Protein: 6g   Sugar: 2g   Sodium: 282mg


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