Avocado Tomato Crostini Food

SIMPLE TOMATO & AVOCADO CROSTINI

Steps:

• Rub garlic clove on each slice of hot baguette. This will add a perfect light garlic essence without being "in your face" or oily. This technique is actually one of my favorites to use with crostinis or toasted sandwiches.
• Mix together tomato, avocado, cilantro, lime juice, and olive oil. Season to taste with salt and pepper.
• Scoop spoonfuls of the tomato/avocado mixture onto the garlic rubbed crostinis.
• Serve and enjoy!

KALAMATA AND TOMATO CROSTINI

Steps:

• Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
• Combine the next 4 ingredients and set aside.
• Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.

TOMATO, CHEESE AND AVOCADO CROSTINI

Steps:

• Heat oven to 400°F.
• Place bread slices in single layer on baking sheet. Bake 12 min. or until edges are golden brown, turning after 7 min. Cool.
• Toss avocados with lime juice.
• Spread cream cheese spread onto toast slices, adding about 1-1/2 tsp. cream cheese mixture to each toast slice.
• Top with tomatoes, avocados and cilantro; sprinkle with chili powder.

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.

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.

AVOCADO & TOMATO CROSTINI RECIPE

Steps:

• Heat broiler.
• Brush bread slices evenly with 1 Tbsp. dressing.
• Broil, 4 inches from heat, 2 to 3 min. on each side or until lightly toasted on both sides.
• Toss tomatoes with remaining dressing in medium bowl.
• Spread toast slices with avocado; top with tomatoes and pepper.