<img src="http://www.lgssales.com/wp-content/uploads/Avocado-and-Chicken-Crostini.jpg" alt="Avocado and Chicken Crostini" width="300" height="250" class="alignright size-full wp-image-1505" /><strong>Ingredients:</strong>
<ul>
	<li>1/3 cup flour</li>
	<li>1 tablespoon sugar</li>
	<li>1 teaspoon salt</li>
	<li>1 egg white</li>
	<li>1/4 cup butter, softened</li>
	<li>1 cup freshly grated Parmesan</li>
	<li>1 teaspoon dried thyme or provencal herbs</li>
	<li>1/2 pound chicken, cooked</li>
	<li>1 celery stalk</li>
	<li>1 tomato</li>
	<li>2 Peruvian avocados</li>
	<li>1/3 cup yogurt, 3.5% fat</li>
	<li>Juice of 1 lime</li>
	<li>Salt</li>
	<li>Pepper</li>
</ul>
<strong>Directions:</strong>
<ol>
	<li>Mix flour with sugar, salt, and egg white until smooth. Stir in butter, cheese, and herbs.</li>
	<li>Use a spatula to evenly spread thin circles of approx. 8 cm (3-4 inch) diameter on a baking sheet lined with parchment paper.</li>
	<li>Bake in a preheated oven at 180°C (350°F) for 8-10 minutes until golden brown. To retain the crostini curvature, let them cool down on a rolling pin or a similar round item.</li>
	<li>Tear the chicken apart into thin strips. Cut celery into fine slices and dice tomato. Cut avocados into halves, remove pits, and peel.</li>
	<li>Puree with yogurt and lime juice and season to taste with salt and pepper. Add avocado, celery slices, and chicken. Finally, sprinkle with the tomato.</li>
</ol>