Avocado Crostini Two Ways Recipes

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AVOCADO & TOMATO CROSTINI RECIPE



Avocado & Tomato Crostini Recipe image

Mash just one avocado to make this Avocado & Tomato Crostini Recipe. This Avocado & Tomato Crostini Recipe will be a crowd-pleaser at parties.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 32m

Yield 9 servings, 2 crostini each

Number Of Ingredients 5

18 diagonally cut French bread slices (1/2 inch thick)
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 cups cherry tomatoes, halved
1 fully ripe avocado, mashed
1 tsp. ground black pepper

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.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

AVOCADO RICOTTA CROSTINI



Avocado Ricotta Crostini image

When I saw avocado and ricotta cheese being combined on a menu recently, I was intrigued. Not enough to order it, but enough to buy the ingredients for this homemade version! I found this to be a very delicious combination that was sort of unusual, and yet familiar, at the same time. These beauties would make for a great appetizer or snack in time for the height of entertaining season. Start spreading the news!

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 40m

Yield 10

Number Of Ingredients 12

1 baguette, sliced
2 drizzles olive oil, or to taste
1 large ripe Hass avocado
¾ cup ricotta cheese, or more to taste
½ lemon, juiced
1 tablespoon finely sliced fresh basil
kosher salt to taste
1 pinch cayenne pepper, or to taste
1 cup cherry tomatoes, sliced, or to taste
5 radishes, sliced, or to taste
1 pinch flaky sea salt
1 teaspoon snipped fresh chives

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.
  • Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.
  • Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.
  • Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 23.6 g, Fat 5.9 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 302.3 mg, Sugar 1.3 g

AVOCADO CROSTINI TWO WAYS



AVOCADO CROSTINI TWO WAYS image

Categories     Appetizer     Avocado

Yield 8 Servings

Number Of Ingredients 8

1 large baguette, cut into 1/2-inch diagonal slices (32 slices total)
3/4 cup extra-virgin olive oil, plus more for brushing
1 1/2 cups (packed) flat-leaf parsley leaves
2 garlic cloves, sliced
3 oil-packed anchovies, drained
Salt
Freshly ground pepper
2 Hass avocados-halved, pitted and thinly sliced

Steps:

  • Preheat the oven to 350°. Brush the baguette slices with olive oil and arrange them on 2 baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp. Meanwhile, in a blender, combine the parsley leaves, garlic, anchovies and the 3/4 cup of olive oil and puree until smooth. Season with salt and pepper. Top the baguette toasts with the avocado slices and arrange on 2 platters. For Kids Sprinkle salt on the crostini on one platter. Serve. For Adults Drizzle the parsley pesto over the crostini on the other platter. Serve. Make Ahead The parsley pesto can be refrigerated overnight.

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