Crostini Spread

by Yossi and Malky Levine

Avocado, tomatoes, eggs—they go so well together, and a crispy baguette transforms it from a snack to a meal. Enjoy trying out the different combinations.

1 baguette

½ purple onion, finely diced
1 teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons oil
2 ripe avocados, cubed
2 plum tomatoes, diced

Tomato Salad:
1 purple onion, diced
4 plum tomatoes
¼ cup oil
1 teaspoon salt, or to taste
Dash of black pepper

4-5 eggs

1. To make crostini: Slice baguette diagonally into 1-inch slices. Toast until lightly browned.
2. To make the Guacamole: Add diced onions, salt, pepper, and oil to a small bowl and mix. Add avocado and tomatoes and mix until avocado is a bit creamy but still chunky.
3. To make the tomato Salad: Add diced onions, oil, salt, and pepper to a bowl and mix well. Let it sit while you dice the tomatoes. Add the tomatoes and mix again.
4. To remove the shell of the soft-boiled egg, use the edge of a knife to gently tap around the top or use an egg cutter.

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