Prep Time: 40 min.

Are you hosting an Easter lunch or dinner at your place this year? Then try this fresh mozzarella, avocado, and mango crostini recipe with a creamy, whipped feta base for an easy Spring appetizer that no one can resist. 

Whip up some feta with yogurt, garlic, and lemon juice for a flavorful spread (or serve it as a dip with all your favorite veggies). If you're not a fan of whipped feta, use goat cheese or any herbed cheese you like  - even basil pesto would be yum.

Serve these Easter crostini on your favorite wooden chopping board or platter and cut out a few extra mango chicks to decorate with. You can even add mini carrots or easter eggs. If you want to prep these, prepare all the elements (apart from the avocado, which is best fresh) and wait to assemble them right before your guests arrive.

What you need


1. Slice the baguette thinly (about 1 cm / 0.4 inch).

2. Heat a skillet medium-high.

3. Add the butter (or olive oil).

4. Once the butter is sizzling, top with the slices of bread for 2-3 minutes until golden brown.

5. Then, turn over on the other side until browned.

6. Leave to cool.

7. To make the whipped feta, mix the feta, yogurt, lemon juice, and garlic in a mini food processor until creamy (you can also mix it by hand).

8. Add sea salt and pepper to taste.

9. Slice the mango as thin as possible and use the chick cutter to make the cutouts.

10. Repeat with the mozzarella.

11. Halve an avocado and remove the peel.

12. Cut the avocado in thin slices lengthwise.

13. Flatten the pieces with the palm of your hand, ensuring they are still connected.

14. Use the chick cutter to make the weaved avocado chicks (you may need to use a small knife to lift them).

15. Assemble the crostini with whipped feta, avocado, mozzarella, and mango chicks.

16. Decorate with a few basil leaves and sesame seeds for eyes.

17. Sprinkle with sea salt and serve.


The chick cookie cutter is part of an Easter set and linked in my Shop.