Smoky Avocado + Caramelized Onion Crostini

We all love parties, right? But party appetizers? JEEBUS, those can be really awful and really bad for you. Today, I have an unjunked appetizer recipe that will make you the hit of any party. Whether you’re throwing your own fiesta or bringing a take-along to someone else’s, the nibbles I have for you in the coming days are crazy delicious, elegant, easy to prepare, and deceptively nutritious.

Gone are the days when you throw a party featuring a tub of store-bought hummus and some sad looking packaged cookies. And away with those functions where you fall prey to the fried ravioli and kettle chips at the buffet table. Bring these badboys, and you’ll feel satisfied and virtuous.

avocado and onion crostini vegan the little foxes ashlee piper appetizer recipe

Smoky Avocado and Caramelized Onion Crostini

  • Yields: ~ 15 crostini
  • Prep Time: 5 minutes
  • Cook Time: 7 – 10 minutes


  • 1 baguette, sliced in 1/4 – 1/3 inch rounds (if you’re gluten-free, you can find lovely GF baguettes at various bakeries, or get ambitious and make your own)
  • 2 onions, thinly sliced
  • 2 large, ripe avocados, mashed
  • 1 tbsp Sriracha (aka: Rooster Sauce, or Hot Pepper Sauce)
  • 1 tsp sea salt
  • 1 tsp freshly gound black pepper
  • 10 generous grinds, Trader Joe’s South African Smoke Seasoning, to taste
  • Spritz of olive oil, for sauteeing


  • Slice your baguette in to ~ 15 rounds and lay on a baking sheet. Place in the oven at 400F degrees and bake for ~ 7 to 10 minutes, checking periodically to ensure they’re toastin’ and not burnin’. Remove once crisp and slightly browned.
  • Chop your onions in pole-to-pole slices.
  • In a non-stick skillet, add a spritz of olive oil, add your onions and a few generous grinds of South African Smoke Seasoning on the onions, and crank your burner up to high. Stir continuously until onions start getting browned and caramelized (see below). Don’t worry about not having enough oil – you don’t need it! Once they look like the picture below (about 7 minutes), remove skillet from burner and set aside.

avocado and onion crostini vegan the little foxes ashlee piper appetizer recipe

  • In a medium bowl, add your two mashed avocado, Sriracha, sea salt, freshly ground black pepper, and South African Smoke Seasoning (yes, I am obsessed). Combine well together until the mixture is creamy and smooth. Taste to see if it needs more Smoke Seasoning, and add as necessary.

avocado and onion crostini vegan the little foxes ashlee piper appetizer recipe

  • Place your baguette slices on a tray and assemble the crostini as follows: (1) Slather a generous dollop of avocado mixture on the baguette slices; (2) Follow with a grind of South African Smoke Seasoning (trust me – this stuff is a game changer) if you’d like; (3) Top each crostini with a few caramelized onions; and, (4) Place on a serving tray and present to your guests with an “Oh, this? Took me no time at all” expression.

* If you’re taking this to a party, bring the components separately and assemble when you arrive. Avocado’s amazing, but it’s a crabby traveler.

avocado and onion crostini vegan the little foxes ashlee piper appetizer recipe


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12 thoughts on “Smoky Avocado + Caramelized Onion Crostini

  1. Fantastic! I’m prepping appetizers for a gallery event tonight…wish I’d had this one sooner! Next month this one will be on the “menu” for sure! Thanks so much!

  2. This looks gorgeous Ashlee. I love anything on crostini, but particularly avocadoes! Haha… I understand your love of the smoky goodness. I have some smoked sea salt that I love to sprinkle on everything. It adds a huge dimension of flavour! xx

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