California Tomato Avocado And Goat Cheese Crostini Recipes

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.

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.

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.

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!