New Everett Waterfront Restaurant and Cooking at Home - Avocado Crostini

Blue Mango Bistro Everett Washington – Asian Fusion Cuisine

Blue Mango Bistro Everett Waterfront Washington

Blue Mango Bistro located on the Everett waterfront is now open. When we stopped by last week to check it out it only had been open for a few days. Haven all ready eaten we decided to have a couple of appetizers and a drink.

Blue Mango Bistro Everett Waterfront Washington - Waterfront side

Blue Mango Bistro Everett Waterfront Washington - Waterfront side

As with the now closed Daruma Japanese Restaurant there are two dining rooms separated by the kitchen. As always we sat on the water side. Love that view…

Blue Mango Bistro Everett Waterfront Washington - The View

For those sushi lovers out there Blue Mango Bistro is not a sushi bar it is what they call Asian Fusion Cuisine. 

Blue Mango Bistro Everett Waterfront Washington

Blue Mango Bistro Everett Waterfront Washington

Blue Mango Bistro Everett Waterfront Washington

We enjoyed the view and the new space. We hope over time the service improves as they become familiar with running the two sides of the restaurant.

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Cooking at Home

Avocado Crostini with Parsley Pesto and Sea Salt

Avocado Crostini with Parsley Pesto and Sea Salt

Crostini dell'avocado con Pesto di prezzemolo e sale marino

Avocado Crostini with Parsley Pesto and Sea Salt

Avocado Crostini can be made with the traditional baguette, French bread (as we did) or a well made gluten free bread…

Avocado Crostini with Parsley Pesto and Sea Salt - Parsley Pesto

Avocado Crostini with Parsley Pesto and Sea Salt - Parsley Pesto

Ingredients

• baguette, French bread or a well made gluten free bread cut into diagonal slices
• cup extra-virgin olive oil, plus more for brushing
• flat-leaf parsley leaves
• garlic cloves
• sea salt
• Freshly ground pepper
• Hass avocados—halved, pitted and thinly sliced

Avocado Crostini with Parsley Pesto and Sea Salt

Directions

Preheat the oven to 350°. Brush the baguette slices with olive oil baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp.

In a blender, combine the parsley leaves, garlic and olive oil and puree until smooth. Season with salt and pepper

Top the baguette toasts with the avocado slices drizzle the parsley pesto over the crostini add sea salt to taste

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