Avocado, Tomato, and Mozzarella Crostini
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I’m the appetizer, snack bites, small bites, and tapas queen.
And these little toasts have so many favorites. All in two quick bites.
I’ve always loved a smorgasboard of choices because usually after a few bites, my attention fades and I’m ready to try something else.
In restaurants, I’d rather order a few appetizers rather than one entree. That way my risk is spread out in case I end up with a dud.
And this is just the kind of appetizer I go for. Simple, satisfying, and ready in less than 15 minutes. It’s like bruschetta, but with avocado and mozzarella. And everything is better with avocado and cheese.
So when I found myself with ripe tomatoes and avocados, rather than making (another) salad, I baked them onto sliced French bread, drizzled with olive oil, and topped with mozzarella and fresh basil.
The bread is lightly toasted and picks up the subtle flavor of the olive oil and it’s the perfect sturdy and slightly crunchy base.
The creaminess from the avocado, the gooey cheese, and the juicy tomatoes are such a great combo, and the basil compliments it all. Balsamic reduction is excellent drizzled over the top. I remembered that right after I put my camera away.
It’s a fast, easy, and goofproof party appetizer and everyone loves avocado. At least everyone at my parties. Just double, triple, etc. the recipe as necessary.
And for those who have a drink in one hand and can’t deal with juggling silverware and a plate in the other, there’s no need for either. Bite, bite, done.
- 8 slices French bread, about 1/4 to 1/2-inch thick (I used fresh French bread, day-old ok)
- 2 to 3 tablespoons olive oil, drizzled
- 1 medium ripe Hass avocado, peeled, pitted, and diced small
- 1 medium ripe tomato, diced small (I used an unpeeled Roma)
- about 1/2 cup finely shredded mozzarella cheese
- salt and black pepper, to taste
- chiffonade about 10 fresh basil leaves, for garnishing
- balsamic reduction, optional for drizzling
- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray.
- Place bread on tray, and evenly drizzle slices with olive oil.
- Bake for about 7 to 8 minutes, or until bread is very lightly toasted or as golden as preferred. Ovens and bread vary, keep a close eye so it doesn’t burn.
- While bread is toasting, dice the avocado and tomato.
- Remove bread from oven.
- Turn oven to the broiler setting, high power. Keep the oven rack in the middle (don’t move to the top racks because it’s too likely to burn).
- Top all bread slices with about 1 1/2 tablespoons each of avocado and tomato.
- Top all bread slices with about 1 1/2 tablespoons cheese each.
- When broiler is ready, place baking sheet in oven and broil for about 1 minute, or just until cheese begins to melt. It happens fast so keep a very watchful eye on things. I keep the door ajar and peer into the oven the entire time to make sure nothing is burning.
- Remove from oven and evenly sprinkle with salt and pepper, to taste.
- Optionally, garnish with basil and drizzle with balsamic reduction. Serve immediately. Crostini is best warm and fresh.
Amount Per Serving: Calories: 340Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 658mgCarbohydrates: 50gFiber: 3gSugar: 5gProtein: 12g
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