Top crostini toasts with creamy avocado spiked with spicy Serrano pepper and crumbled feta cheese.

Yield: Makes about 2 dozen.



  • ​3 ripe avocados, halved, pitted, peeled and cubed
  • ¼ cup whipping cream
  • 3 tbsp fresh lime juice
  • 1 serrano pepper, seeded and chopped
  • 1 tbsp chopped fresh cilantro
  • 2 cloves garlic, chopped
  • 2 tsp grated lime peel
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 32 Crostini Toasts
  • ½ cup crumbled feta cheese


  1. ​Place all ingredients except Crostini Toasts and cheese in a food processor. Process until smooth.
  2. Pipe or spoon 1 tbsp avocado mixture onto each Crostini Toast. Sprinkle each crostini with cheese, dividing equally.
Nutritional analysis per serving:

70 calories, 2.2 g fat, 4.6 g protein, 8.1 g carbohydrate, 0.2 g fibre, 129 mg sodium


Hot peppers can vary in spice levels, or Scoville heat units (SHU). For a milder avocado mousse, leave out some of the serrano pepper or use a pepper with less heat, like an Anaheim pepper.

Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.