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Mexican crostini recipe

Mexican crostini recipe

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Pile up your favourite Mexican flavours on crisp toasted baguette for these easy Mexican crostini. Prep a colourful salsa with black beans, tomatoes and avocado ahead of time, then spoon onto the crostini once your guests arrive for a stress-free veggie canapé. See method

  • Makes 12
  • 15 mins to prepare and 5 mins to cook
  • 81 calories / serving
  • Vegetarian
  • Dairy-free


  • 1 white baton, finely sliced
  • 1 avocado, peeled and diced
  • 2 limes, juiced and zested
  • ½ red onion, diced
  • 4 spring onions, finely sliced
  • 200g cherry tomatoes, quartered
  • 400g black beans, drained
  • 1 red chilli, finely chopped
  • 30g fresh coriander, roughly chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 3%
  • Sugars

    2g 2%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 11.3g Protein 2.3g Fibre 1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the baguette evenly on a baking tray. Drizzle with olive oil and bake for 5 mins until golden, turning halfway through.
  2. In a large bowl, mix the salsa ingredients together (reserve a little coriander for garnish) and season well.
  3. When the baguette has cooled, spoon on the salsa and scatter with coriander to finish. Serve straight away.

See more Canapé recipes

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