Skip to main content

Avocado, Basil and Tomato Crostini

Try this delicious twist on the classic tomato and basil crostini—the toasts are first spread with mashed avocado, which lends a rich, creamy texture.

By williamssonoma · From Open Recipes · 8 ingredients
Jump to recipe ↓

Why it works: Avocado and basil match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 189 recipes mention both. Both carry methyl cinnamate, which smells strawberry. The science ↓

The recipe

Serves 8.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Avocado + basiltop 6% of all pairs
    Aroma overlapstrong
    Mentioned together189 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + basiltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,979 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + basiltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,820 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Avocado + tomatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,385 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (olive, avocado, tomato, basil, pepper):

  1. Limebetter flavor fit
  2. Lemonthe original
  3. Cherryabout as good a flavor fit
  4. Mangoabout as good a flavor fit

Fit is the average pairing score against olive, avocado, tomato, basil, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).