Avocado And Goat Cheese Crostini With Roasted Cherry Tomatoes Food

ROASTED TOMATO CROSTINI WITH AVOCADO

Steps:

• Preheat the oven to 350 degrees F.
• Place the baguette slices on a baking sheet and bake until the oven until lightly toasted, about 5 minutes. Transfer to a serving dish.
• Increase the oven heat to 400 degrees F. Line the baking sheet with foil.
• In a medium bowl, toss with tomatoes with olive, 1/8 teaspoon salt and 1/8 teaspoon pepper. Transfer to the prepared baking sheet.
• Roast for 10 minutes. Lightly toss the tomatoes with the garlic. Roast until the tomatoes are tender, 8 to 10 additional minutes.
• In a small bowl, mash the avocado with the back of a fork until smooth. Stir in the lemon juice, 1/8 teaspoon salt and 1/8 teaspoon ground pepper.
• Spread the avocado mixture onto the baguette slices. Top each crostini with 3 roasted tomatoes and some basil. Serve.

AVOCADO AND GOAT CHEESE CROSTINI WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cut the baguette into 1/2 inch slices.
• Brush the slices with olive oil and bake until golden brown, about 10 minutes.
• Reduce oven to 300 degrees.
• Cut the tomatoes in half, place on a baking sheet.
• Sprinkle with olive oil, vinegar, salt and pepper.
• Roast for 30 minutes.
• Cut avocado in half, remove pit, and scoop out inside.
• Blend avocado, goat cheese, lemon zest and juice, 1 tbsp olive oil, garlic clove, tabasco and salt/pepper until smooth.
• Place a teaspon of avocado mixture onto toast and garnish with tomato half.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees.
• Slice the bread into 1/4" thick diagonal slices. In a little bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on baking sheets in single layers. Bake crostini for 10-15 minutes, till golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
• In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).
• In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.
• To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

CREAMY AVOCADO AND CHERRY TOMATO TOAST

Steps:

• Put the bread into toaster and start it toasting.
• Meanwhile, scoop out the avocado flesh and put into a bowl.
• Add lime juice and pinch of salt and then mash all of it together until pretty much smooth.
• Spread avocado mixture over toast.
• Divide between cherry tomatoes between slices and arrange on top.
• Serve.