Crisp radish, creamy avocado and briny shrimp perch atop toasted bread rounds in this variation on the Italian antipasto. It’s easy yet elegant — and disappears quickly at parties!
The baguette, shrimp and radishes can be prepared a day ahead of time, but it’s best to make the avocado spread within an hour of serving to make sure it stays a gorgeous bright green.
Position a rack in the upper third of the oven and preheat to 450 degrees F.
Using a pastry brush, lightly coat one side of the baguette slices with olive oil, then rub the cut side of the garlic over the bread. Arrange the bread slices in a single layer, oil side down, on a baking sheet. Bake until the bread just begins to turn golden, 4 to 7 minutes. Watch carefully so the bread doesn’t burn! Remove the baking sheet from the oven and let the bread rounds cool completely. If you’re not using them within a few hours, store them in an airtight container at room temperature; they’ll keep for several days.
Place the avocado flesh in a small bowl and mash with a fork. Add the mayonnaise, lemon zest and juice, and mash until combined. Season with Tabasco and salt to taste.
To assemble the bruschetta, smear a thin layer of the avocado mixture over the oiled side of the bread (to anchor the radish slices). Arrange 3 slices of radish on the bruschetta and top with a scant tablespoon of the avocado mixture. Cut each shrimp half into 3 pieces (makes it easier to eat), then reassemble the shrimp so you don’t see the individual sections on top of the avocado. Garnish each bruschetta with snipped chives. Serve within an hour of assembly for best results.
Calories per serving: 210, Fat 13 grams, Cholesterol 10 mg, Sodium 230 mg, Carbohydrates 18 grams, Fiber 5 grams, Sugars 2 grams, Protein 6 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 2%, Vitamin C 10%, Calcium 4%, Iron 6%, Niacin 10%, Folate 10%, Phosphorus 10%, Copper 15%.