Charred Cabbage + Avocado Crostini


Bright purple+crispy-charred cabbage, creamy avocado, fresh cilantro and spicy red peppers are gathered on top of a crispy crostini. Insert into face and repeat.

This quick-fire, sexy bite is perfect for any party or get together. First off, it’s wicked fast and easy to whip up if you are short on time, and it’s packed with color and flavor.


  • 2 T olive oil
  • 1 baguette, sliced into 1/2-inch thick crostini rounds
  • 1 T Earth Balance, organic
  • 2 cloves garlic, thinly sliced
  • 1/4 head of red cabbage, julienned into bite-sized shards
  • coarse salt & black pepper
  • 1 avocado, pit removed and scored
  • 2 red jalapenos, sliced thin
  • 1/4 C cilantro leaves, lightly packed
  • 1 lime, for juice


  1. Preheat oven to 350.
  2. To prep the crostini: Brush baking sheet with thin layer of oil and assemble sliced baguettes evenly on top, then brush tops of bread with a little oil. Bake for 5-7 minutes until slightly toasted—you want them firm and crispy yet soft. Remove from oven and set aside.
  3. To char the cabbage: Heat skillet over medium high heat. Add the Earth Balance to the skillet until it melts and begins to brown. Add garlic and cabbage shards and cook for 2 minutes to char, adding a pinch of salt and pepper. Remove from the heat and set aside.
  4. To assemble: Smear 1 teaspoon of avocado onto each crostini, then top with the charred cabbage mixture, sliced jalapeño, cilantro sprig and a spritz of lime juice.

Let’s talk about charred red cabbage. What we’ve done here is placed the cabbage into a hot pan with some heated and slightly browned, plant-based buttah to give it a slightly sweet and deep flavor, then seasoned with a little salt and pepper.

That deep, sweet flavor is then perfectly balanced with the rich and creamy flavor of fresh avocado, which we’ve slathered over a lightly toasted crostini and finished with some herbage, sliced red jalepenos and a squirt of fresh lime juice. Everything here is simple and minimal, but perfectly balanced with a wicked gorgeous pop of color. Easily double this recipe for a larger or more hungry crowd!

For more crostini ideas, check out our Artichoke Spinach Crostini and Crostini with Balsamic Figs and Cashew Cream Cheese.

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