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Recipe
and photo courtesy of The California Tomato Commission.
These appetizers can be made anytime of the year, but be sure and make
this recipe when fresh vine-ripened tomatoes are in season.
Tomato and Avocado-Goat Cheese Crostini Recipe
Recipe Type:
Appetizer,
Bruschetta,
Tomato,
Avocado,
Goat Cheese,
Basil
Yields: serves many
Prep time: 15 min
Ingredients:
1 loaf baguette bread
2 teaspoons
garlic, minced
1/3 cup
olive oil
2 ripe
avocados,
peeled and seeded
4 ounces mild
goat cheese
1/4 teaspoon
coarse salt
Freshly squeezed
lemon juice
1 1/2 cups Roma
tomatoes, seeded, diced 1/4-inch
2 tablespoons extra-virgin
olive oil
1/2 teaspoon
coarse salt
1/4 teaspoon ground black pepper
1/4 cup fresh
basil
leaves, chopped
Small basil leaves for garnish
Preparation:
Preheat oven to 350 degrees F.
Slice bread into 1/4-inch thick diagonal slices.
If you're working with a large loaf, you'll 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.
In medium-sized bowl combine avocados, goat cheese, and 1/4 teaspoon
coarse salt. Mix until smooth.
NOTE: Add a little fresh lemon juice to prevent
the avocado from browning.
In separate bowl, combine tomatoes, olive oil, 1/2 teaspoon coarse salt, pepper,
and basil.
To serve, spread each crostini with approximately 1 tablespoon of avocado mixture,
then top with tomato-basil mixture. Garnish with small basil leaves if
desired. Place on a large serving plate.
Try not to top too far
ahead of serving, as the bread can get soggy.
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