Roasted Tomato Crostini with Avocado

As if roasted tomato crostini aren’t good enough on their own. Add some smashed avocado and basil for your new favorite summertime appetizer. 52 calories and 2 Weight Watchers Freestyle SP

Roasted Tomato Crostini with Avocado

Roasted tomato crostini embody everything that’s right with summertime. They highlight fresh seasonal produce, they’re a breeze to make (cue the carefree summer living vibes) and they’re ideal for sharing with friends while sitting on the patio, glass of blackberry iced tea or raspberry mojito in hand.

And if you’ve ever tasted roasted tomatoes, you know that nothing can beat that smoky sweet flavor. When made with cherry or grape tomatoes, they’re like little jewels that explode with flavor as you bite down. And I promise that your kitchen will smell like a nonna’s kitchen in the heart of Tuscany. Roasted garlic and veggies emit the most ethereal aroma that you’ll want to recreate day after day.

Roasted tomatoes are a breeze to make and they are the star of this vegan crostini recipe. As tempting as it will be to eat the tomatoes straight off of the baking sheet, take a few extra minutes to toast some baguette slices and mash some avocado with lemon juice. The result is a fresh, healthy appetizer that will likely become your summer fallback recipe.

How to roast tomatoes:

• Start by with a hot oven – 400 degrees F will do the trick.
• I recommend lining the baking sheet with foil for easy clean-up. Parchment paper or a silicone baking mat (affiliate links) are also good options.
• If using grape or cherry tomatoes, place them in a bowl and toss with olive oil, salt and pepper, then transfer to the lined baking sheet. If using sliced tomatoes, arrange them in a single layer on the baking sheet and drizzle with olive oil, then season with salt and pepper.
• Roasted tomatoes are made even better with the addition of garlic, but this is optional. When adding garlic, do so in the second half of cooking the tomatoes so that the garlic doesn’t burn. Roast the tomatoes for 10 minutes, then add the garlic and roast for an additional 8 to 10 minutes, or until the tomatoes are tender and starting to burst.

Tips for making these roasted tomato crostini:

• Start by slicing the baguette and toasting the slices on a baking sheet in an oven set to 350 degrees F. It should take about 5 minutes to lightly toast the baguette slices. This can be done up to a few hours ahead of time. If you’re not using the baguette toasts right away, let them cool completely, then transfer to an airtight container. If they are still warm when you close the container, steam will accumulate and the bread will soften.
• Roast the tomatoes according to the directions above (or in the recipe below).
• While the tomatoes are roasting, smash the avocado with the back of a fork and mix in some fresh lemon juice, salt and pepper. The lemon juice will help to keep the mashed avocado nice and green, as it slows down the oxidation process.

Other healthy recipes with roasted tomatoes:

Arugula Salad with Roasted Tomatoes & Pasta {Cookin’ Canuck}
Caprese Spaghetti Squash with Roasted Tomatoes {Cookin’ Canuck}
Sweet Corn Risotto with Roasted Tomatoes {A Nerd Cooks}
Zucchini Noodles with Parsley Pesto & Roasted Tomatoes {Olive Oil & Lemons}

Roasted Tomato & Avocado Crostini Recipe

As if roasted tomato crostini aren't good enough on their own. Add some smashed avocado and basil for your new favorite summertime appetizer. 52 calories and 2 Weight Watchers Freestyle SP

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Course: Appetizers, Appetizers For Entertaining

Cuisine: Italian

Keyword: Healthy Appetizers

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 Servings

Calories: 51.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 12 1/4-inch slices whole grain baguette can use regular baguette
• 36 1/2 pound grape tomatoes
• 1 teaspoon olive oil
• 1/4 teaspoon salt divided
• 1/4 teaspoon ground pepper divided
• 1 garlic minced
• 1 Hass avocado pitted & peeled
• 2 teaspoons fresh lemon juice
• 3 leaves basil thinly sliced

Instructions

• Preheat the oven to 350 degrees F.
• Place the baguette slices on a baking sheet, and bake until the oven until lightly toasted, about 5 minutes. Transfer to a serving dish.
• Increase the oven heat to 400 degrees F. Line the baking sheet with foil.
• In a medium bowl, toss with tomatoes with olive, ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer to the prepared baking sheet.
• Roast for 10 minutes. Lightly toss the tomatoes with the garlic. Roast until the tomatoes are tender, 8 to 10 additional minutes.
• In a small bowl, mash the avocado with the back of a fork until smooth. Stir in the lemon juice, ⅛ teaspoon salt and ⅛ teaspoon ground pepper.
• Spread the avocado mixture onto the baguette slices. Top each crostini with 3 roasted tomatoes and some basil. Serve.

Notes

Weight Watchers Points: 2 (Freestyle SP), 1 (Points+)

Nutrition

Serving: 1Crostini | Calories: 51.8kcal | Carbohydrates: 6.3g | Protein: 1.1g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 59.6mg | Fiber: 1.4g | Sugar: 1g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

The post was first published on July 20, 2016 and was updated on August 14, 2019.

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