This time, it's avocado + goat cheese + roasted tomatoes. Salivation and grinning-ear-to-ear were my first reactions too.
Awhile back, I had seen this alluring Parmesan with Roasted Garlic dipping oil and had to have it. Only thing is, I'm not much of a bread person. So these little guys were the perfect opp to use that dipping oil. The less bread, the better. Except when it comes to Red Lobster's Cheddar Bay Biscuits. And when I saw goat cheese as an ingredient, I couldn't just go with plain goat cheese. No, no. So I got all fancy with some special tomato basil goat cheese.
Avocado, Goat Cheese + Roasted Tomato Crostini
slightly adapted from Food.com
*Yields: 20 crostinis
- 1 ciabatta baguette
- dipping/olive oil (I used Parmesan with Roasted Garlic dipping oil)
- 20 cherry tomatoes (or more)
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 large ripe avocado
- 4 oz goat cheese (I used tomato basil goat cheese)
- juice and zest of 1/2 of a lemon
- 2 dashes hot sauce
Preheat oven to 350 degrees. Cut baguette into 20 half-inch slices. Brush slices with dipping/olive oil and bake until golden brown, about 10 minutes. Reduce oven to 300 degrees.
Cut tomatoes in half and place on a baking sheet. Sprinkle with balsamic vinegar, salt and pepper, and a drizzle of dipping/olive oil. Roast for 30 minutes.
Cut avocado in half lengthwise, remove pit, and scoop out the inside into a large bowl. Add goat cheese, lemon zest and juice, hot sauce, and salt and pepper to the bowl and mix. Place dollops of avocado mixture onto baguette slices and garnish with 2 (or more) roasted tomato halves.
Sprinkle a little balsamic vinegar on top if you please, like I did.
A balsamic glaze would have really cut down on the vinegar taste since I just straight drizzled balsamic vinegar itself on top. And it would make for prettier pictures, that's for sure. That dark, thick gorgeous glaze. Team balsamic glaze all the way. Learn from me.
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