Avocado Tomato Crostini Recipes
ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI
Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.
Provided by Julie Hubert
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 59m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g
SIMPLE TOMATO & AVOCADO CROSTINI
This is a very simple and light tomato/avocado crostini. I like to think of it as a cross between a bruschetta and a salsa topped toast.
Provided by Melanie B.
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 191.2, Fat 4.8, SaturatedFat 0.8, Sodium 347.4, Carbohydrate 31.7, Fiber 2.7, Sugar 0.9, Protein 5.4
AVOCADO & TOMATO CROSTINI RECIPE
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
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
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
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
TOMATO, CHEESE AND AVOCADO CROSTINI
Seeking a delightfully different appetizer recipe? Go ahead and try our recipe for Tomato, Cheese and Avocado Crostini. With PHILADELPHIA Cream Cheese Spread, grape tomatoes, avocado and more atop French bread, this tomato, cheese and avocado crostini recipe makes a wonderful fuss-free appetizer!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 40m
Yield 8 servings, 2 crostini each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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AVOCADO, TOMATO, AND MOZZARELLA CROSTINI - AVERIE COOKS
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Estimated Reading Time 4 mins
- Bake for about 7 to 8 minutes, or until bread is very lightly toasted or as golden as preferred. Ovens and bread vary, keep a close eye so it doesn’t burn.
ROASTED TOMATO CROSTINI WITH AVOCADO - COOKIN CANUCK
From cookincanuck.com
Estimated Reading Time 4 mins
- Place the baguette slices on a baking sheet, and bake until the oven until lightly toasted, about 5 minutes. Transfer to a serving dish.
- In a medium bowl, toss with tomatoes with olive, ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer to the prepared baking sheet.
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- MAKE THE CROSTINI: Cut 16 slices of baguette sized bread about 1/4-1/2 inch (0.7-1.2cm) thick (or 4-5 slices of larger bread that you will cut in thirds or quarters). Toast slices in toaster or toaster oven until golden brown. (Alternatively grill bread for a minute per side or bake at 375F/190C for about 8 minutes). Bread should be fairly crisp. Brush with olive oil on both sides using pastry brush. Then rub one side of bread with the cut half of a garlic clove.
- MAKE THE AVOCADO MASH (Guacamole): Cut avocado in half. Remove the pit. Scoop out the avocado into a small bowl with a spoon, discarding the skin. Squeeze in juice of half or three-quarters of a lime and sprinkle with 1/4 teaspoon salt. Mash, taste and add more lime, salt and pepper as needed.
- ASSEMBLE: Place crostini on a serving platter or wooden cutting board. Divide avocado evenly over crostini and spread. Place a few cherry tomato halves on top. Cut toast slices in bite size pieces if you used larger bread slices. Just before serving, drizzle with Balsamic reduction/glaze. Try a zig zag pattern, drizzling balsamic over crostini and onto platter for a nice presentation.
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Estimated Reading Time 2 mins
- Preheat oven to 350 degrees. Slice the baguette in 16 slices. Brush with 2 TBS olive oil on both sides and line up on one to 2 baking sheets. Bake for 10 minutes, turning once or until bread is crisp.
- Mix together the remaining 1 TBS of olive oil, tomatoes, bacon, garlic powder and pepper. Add salt to taste.
- Spread a little avocado on each round of bread. Top with tomato mixture and drizzle with balsamic glaze.
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Estimated Reading Time 2 mins
- Slice bread into 1/4-inch thick diagonal slices. If you're working with a large loaf, you' will then want to halve each slice again.
- In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil mixture. Arrange on sheet pans in a single layer. Bake crostini approximately 10 to 15 minutes until golden brown and crisp. Remove from oven and let cool. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
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Estimated Reading Time 3 mins
- In a medium bowl, combine the tomatoes, herbs, 1 tablespoon olive oil and salt to taste. Let stand for 10 minutes.
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Estimated Reading Time 3 mins
- Fill a large bowl with ice water and set it aside. Then bring large pot of water to a boil. Reduce heat to medium so that the water is just simmering; add the salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes. (Don't let the water boil!) Add the garlic to the pot with the shrimp and poach an additional 30 seconds.
- Once the shrimp is cool, drain it well and then blot with paper towels to remove the excess water. Set aside the garlic.
- Chop each shrimp into 2-3 pieces and then put it into a medium bowl. Mince the garlic and combine with shallots, oil, and lemon juice. Toss the dressing with the shrimp and allow it to marinate for at least 4 hours (can be prepared the day before).
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- Slice the baguette thinly in circles or diagonally and arrange on a baking tray. Drain the oil from the sundried tomato and brush over one side of the bread. Place the baking tray in the oven and bake for 6 to 8 minutes flipping once halfway through. Bake until slightly golden and crispy.
- To a food processor, add drained sundried tomatoes, basil, garlic, salt and pepper to taste and blend until coarse in texture (do not blend it into a smooth paste). Transfer into a bowl and set aside.
- Cut the cherry tomatoes into halves or quarters and place in a mixing bowl. Grate 1 large garlic over it, add olive oil then season with salt and pepper. Mix all to combine and leave for about 15 minutes for the flavour to develop.
- Spread the whipped ricotta over the crostini and top with the sundried tomato mixture followed by fresh chiffonade basil as garnish. Repeat the same process for the marinated tomatoes but top with a drizzle of glazed balsamic vinegar and chiffonade basil.
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