PA Baker
Master Chef
Tomato and Avocado-Goat Cheese Crostini
Makes 35 to 40 crostini
Ingredients:
Pre-heat oven to 350 degrees.
Slice bread into 1/4 inch thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layers. Bake crostini for 10 to 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 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 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.
Makes 35 to 40 crostini
Ingredients:
1 French baguette
1/3 cup olive oil
2 teaspoons garlic, minced
2 ripe avocados
4 ounces mild goat cheese
1/4 teaspoon salt
1 1/2 cups Roma tomatoes, seeded, 1/4 inch dice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup fresh basil, chopped
small basil leaves for garnish
Preparation:1/3 cup olive oil
2 teaspoons garlic, minced
2 ripe avocados
4 ounces mild goat cheese
1/4 teaspoon salt
1 1/2 cups Roma tomatoes, seeded, 1/4 inch dice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup fresh basil, chopped
small basil leaves for garnish
Pre-heat oven to 350 degrees.
Slice bread into 1/4 inch thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layers. Bake crostini for 10 to 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 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 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.
Yep I ran to the store and got the ingredients and made this for lunch...Both daughters were very happy with the results. They both say Thank you too.
That sounds GREAT!!!!!!!!!!
