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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

July 14, 2013

Avocado, Goat Cheese + Roasted Tomato Crostini

Well how the heck are ya? It's about time for another recipe. Apparently I'm on a cute-little-appetizer kick

 

























































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.

Printable Recipe

























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.

linking up here.


Peace, and bacon grease!


8 comments:

bizzybakesb said...

What are my favorites?

Goat cheese, roasted tomatoes, avocado and chocolate.

I am glad there is no chocolate in this super dish. It sounds delicious.

heritageofgrace said...

Looks and sounds delicious! I'm pinning this so I can make it later.
Yum!

Deanna Lyn said...
This comment has been removed by the author.
Deanna Lyn said...

your pictures are truly amazing!
thanks for sharing found you blog hopping.

Jen Nikolaus said...

These look fantastic! YUM! And how can you not like bread?! I'm jealous - I'm obsessed with it! :) Thanks for sharing this, love your blog!

~Jen @ YummyHealthyEasy.com

Maria said...

This looks sooo good! I love different kinds of crostinis, and love the topping on this! I'm your newest follower :)

Angie Schneider said...

Avocado, goat cheese...what's not to love these cute little appetizers! They are awesome!

Chris said...

I'd like to take these Southwestern and add a little spicy shredded pork to these. Yum!