California Tomato Avocado And Goat Cheese Crostini Food

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.

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.

CALIFORNIA TOMATO, AVOCADO AND GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees. Slice bread into 1/4 " thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until 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 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 separate bowl, combine tomato, extra virgin olive oil, salt , pepper and basil. To serve, spread each crostini with about 1 Tbsp. of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

TOMATO & GOAT CHEESE CROSTATA

Steps:

• For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
• Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
• On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

GOAT CHEESE CROSTINI

Steps:

• Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
• Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
• Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
• Serve.

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!

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.

GOAT CHEESE CROSTINI - GIADA

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
• Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
• Add the parsley, thyme, and lemon peel.
• Using the on/off button, pulse just to blend.
• Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
• Spread the cheese mixture over the crostini.
• Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.