Although it may seem strange to mix avocado with Asian flavors, chili peppers are actually magnificent when juxtaposed with creamy-flavored ingredients.
To make crostini, place bread slices on a nonstick baking sheet.
Brush with oil and season with salt and pepper. Bake in a preheated 400-degree oven 6 minutes, until browned on edges but chewy in center. Rub with garlic and set crostini aside.
Spread crostini with 1 to 2 teaspoons cream cheese. Top with 2 slices avocado, then green onions. Drizzle with Sweet Chile Pepper and Cilantro Sauce, sprinkle with chili peppers, and serve. Makes 16 crostini.
SWEET CHILI PEPPER AND CILANTRO SAUCE: In a medium saucepan, heat 1 cup rice vinegar and 3/4 cup superfine sugar and bring to a boil. Simmer about 3 minutes, until a syrup forms. Pour into a bowl and leave to cool. To mixture in bowl, add 1 teaspoon salt, 3 finely chopped garlic cloves, 3 seeded and finely chopped thumb-sized red chili peppers and 3 tablespoons finely chopped fresh cilantro; mix well. Keep any leftover sauce refrigerated.
NOTE: Bread slices can be prepared 2 days ahead of serving and stored in an airtight container. Crostini can be assembled 1/2 hour before serving, but squeeze a little lemon or lime juice over avocado to prevent browning.
(From “Small Bites: Tapas, Sushi, Mezze, Antipasti and Other FInger Foods,” by Jennifer Joyce.)
