These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favorite bread for a slice of baguette.
What’s in a name?
Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
- In large skillet over medium heat, toast baguette slices. Remove baguette and gently toast dulse, 2 minutes per side, or until crispy.
- Spread about 1 tsp avocado on each crostini, and top with lettuce and tomato slices and crisped dulse. Serve immediately.
Per serving: 166 calories; 6 g protein; 2 g total fat (0 g sat. fat); 33 g total carbohydrates (1 g sugars, 2 g fiber); 370 mg sodium
