Pasadena Star News/December 27, 2005

Avocado Crostini with Cream Cheese and Sweet Chili Peppers
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16 each


INGREDIENTS:
16 (2-inch) square slices sourdough baguette or other chewy bread 3 tablespoons olive oil salt and pepper to taste
1 garlic clove, peeled 1 (8-ounce) package cream cheese 4 avocado halves, each cut lengthwise into 4 slices, then each slice cut in half horizontally
4 green onions, finely chopped sweet chile pepper and cilantro sauce (or use a bottled sauce), to drizzle 2 thumb-sized red chile peppers, seeded and thinly sliced



1 To make crostini, place bread slices on a nonstick baking sheet. Brush with oil ans season with salt and pepper. Bake in a preheated 400-degree oven 6 minutes, until bowned on edges but chewy in center. Rub with garlic and set crostini aside.
2 Spread crostini with 1 to 2 teaspoons cream cheese. Top with 2 slices avocado, then green onions. Drizzle with Sweet Chile Pepper and Cilantro Sauce, sprinkle with chili peppers, and serve.
3 SWEET CHILI PEPPER AND CILANTRO SAUCE: In a medium saucepan, heat 1 cup rice vinegar and 3/4 cup superfine sugar and bring to a boil. Simmer about 3 minutes, until a syrup forms. Pour into a bowl and leave to cool. To mixture in bowl, add 1 teaspoon salt, 3 finely chopped garlic cloves, 3 seeded and finely chopped thumb-sized red chili peppers and 3 tablespoons finely chopped fresh cilantro; mix well. Keep any leftover sauce refrigerated.

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