1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with oil and place on hot grill rack; cover and cook 2 minutes or until grill marks appear, turning once.
2. In food processor, purée avocados, garlic, parsley, basil, lemon juice, and 1/2 teaspoon each salt and pepper until smooth, scraping bowl with spatula occasionally. Makes about 1 1/2 cups.
3. Divide dip into 8 (8-ounce) Mason jars with lids; stand crostini upright in jars and seal with lid. Wrap napkins around outside of jars; secure with ribbon or rubber band.
- 12 g Total fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 253 mg Sodium
- 16 g Carbohydrates
- 4 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 3 g Protein
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Nutritional Information
- 12 g Total fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 253 mg Sodium
- 16 g Carbohydrates
- 4 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 3 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with oil and place on hot grill rack; cover and cook 2 minutes or until grill marks appear, turning once.
2. In food processor, purée avocados, garlic, parsley, basil, lemon juice, and 1/2 teaspoon each salt and pepper until smooth, scraping bowl with spatula occasionally. Makes about 1 1/2 cups.
3. Divide dip into 8 (8-ounce) Mason jars with lids; stand crostini upright in jars and seal with lid. Wrap napkins around outside of jars; secure with ribbon or rubber band.