Martian Food
Sep 18, 2015

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Tomato, Avocado and Goat Cheese Crostini

Active time:

Start To Finish:

Difficulty:

Yield: 35

Source: The Lake Forester

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Ingredients:

1 French bread baguette
2 medium cloves garlic, minced
⅓ cup olive oil
2 ripe avocados
4 oz. chèvre (mild goat cheese)
¼ tsp. salt
1½ cups Roma (plum) tomatoes, seeded and diced into ¼-inch pieces
2 Tbs. extra-virgin olive oil
½ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup fresh basil leaves, chopped
small basil leaves, for garnish

Directions:

To prepare crostini: Preheat oven to 350°. Slice bread into ¼-inch thick diagonal slices.

In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic-oil mixture. Arrange on cookie sheet in single layer.

Bake crostini for 10 to 15 minutes until golden brown and crisp. Remove from oven and let cool.

To prepare avocado and goat-cheese mixture: In a bowl, combine avocado, goat cheese and salt. Mix until smooth.

In a separate bowl, combine tomato, extra-virgin olive oil, salt, pepper and basil.

To serve: Spread each crostini with about 1 Tbs. of the avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves, if desired.

MAKE AHEAD:

The crostini can be made ahead of time and stored in an airtight container. Be sure to let them cool completely before storing.

If the avocado mixture is prepared ahead of time, cover with plastic wrap, making sure that the plastic wrap is put directly on top of the avocado/goat cheese mixture.

Notes:

Another serving suggestion: Fill small bowls with the two toppings and serve with a basket of crostini.

Marcella always peels the tomatoes before seeding and dicing them. If you're not as picky (the nice characterization) as she is, feel free to skip that step.



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