Chevre And Avocado Crostini Recipes

CROSTINI WITH SPICED CHEVRE

Steps:

• Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.
• Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.

CHEVRE AND AVOCADO CROSTINI

Steps:

• Brush the bread slices lightly with 2 tablespoons of the olive oil and arrange on a baking sheet, oil side up. Bake in a 350 degree preheated oven for 8 to 10 minutes or until crisp. Remove from oven and cool on a rack. Pit and peel the avocado. Place in a bowl and mash until fairly smooth. Add softened goat cheese, 1 tablespoon olive oil, lemon juice, salt and pepper and thyme. Use a fork to blend all ingredients; they will be a little bit chunky this way. Spread the mixture on the crisp bread rounds and serve. If using as an appetizer, top with a small sprig of cilantro, or a little violet.

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 RICOTTA CROSTINI

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.

AVOCADO & TOMATO CROSTINI RECIPE

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.

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE

Steps:

• Preheat broiler for high heat. Line a baking sheet with foil.
• Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
• Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
• To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
• Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.