Hell Fire Pepper Jelly Recipe: Crostini with Avocado

This past Wednesday, we introduced you to Hillary Danner, the Sycamore Grove Park resident who created a pepper-infused, fruit-based concoction called Hell Fire Pepper Jelly* and marked under the Jenkins Jellies brand. (If you missed the story, click here to read it.)

We're featuring a recipe every day from Sweet Heat, a 2012 cookbook about Hell Fire Pepper Jelly preparations that Danner and her friend Maria Newman co-authored.

Here's the second recipe—an appetizer—give it a try this holiday season and let us know how it went:

Crostini with Avocado and Hell Fire

Makes about 30 crostini

You Will Need:
• 1 French baguette
• Fresh garlic
• Olive oil for brushing and drizzling (regular or garlic-flavored)
• 3-5 ripe avocados
• 1 jar Hell Fire Pepper Jelly*
• Sea salt (black sea salt is fun for added color, but any sea salt will do)
• Fresh cilantro for garnish

What To Do:
• Preheat oven to 375 °F.
• Slice baguette thinly, biscotti-style. Rub fresh garlic on top of each slice, then brush with olive oil.
• Arrange prepared bread slices on a cookie/baking sheet and toast in the oven (middle to upper rack) for about 10 minutes, or until just lightly browned.
• Remove from the oven and place on a platter for assembling. Place thick slabs of avocado atop each bread slice. Spoon Hell Fire Pepper Jelly gingerly over the avocado, and drizzle with more olive oil.
• Shake sea salt over layered crostini and top with a sprig or two of fresh cilantro.
• For another dimension, add shaved or crumbled bits of cheese—such as Manchego or pecorino.

* If your guests crave more heat, keep the jar of Hell Fire Pepper Jelly on the table, along with a spoon.

Related: Hell Fire Pepper Jelly Recipe: Melt-Me Baked Brie