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
We’re smack dab in the middle of summer and we’ve been trying to take advantage of every sunny day to explore our new hometown. One of the things I love about Seattle is that, from the lakes to the Pacific Ocean, there are a zillion beaches to seek out. Last weekend, we packed a picnic and headed to Green Lake, which is an idyllic, sprawling park surrounding a sizable lake, right in the middle of a cool Seattle neighborhood.
It was pretty much the perfect afternoon. The boys swam and jumped off of the diving boards perched on the dock floating about 30 feet from shore, played football on the beach and cruised around the lake in a rented paddle boat. They did a fine job of wearing themselves out while my husband and I lounged on the beach, sipping on lattes and cups of coffee. This is Seattle, after all – there’s never a coffee joint more than a block or two away.
Our picnic was nothing fancy – sandwiches, grapes and carrot sticks – but there’s something about eating sandwiches while sitting al fresco that makes them taste a thousand times better. That being said, I’m a sucker for a great pasta salad at any picnic. Top it off with some pickles and hard-boiled eggs (straight from my childhood) and you have a feast fit for royalty.
Of course, summertime isn’t all about beach days and picnics. There’s hard work to be done, too, such as making and eating endless batches of roasted tomatoes. Somebody has to do it and I’m willing to make the sacrifice.
I first discovered how easy it was to roast tomatoes when I made this pasta dish. First of all, 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.
As tempting as it will be to eat those 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.
Other healthy recipes with roasted tomatoes:
Cookin’ Canuck’s Arugula Salad with Roasted Tomatoes & Pasta
Cookin’ Canuck’s Caprese Spaghetti Squash with Roasted Tomatoes
A Nerd Cooks’ Sweet Corn Risotto with Roasted Tomatoes
Olive Oil & Lemons’ Zucchini Noodles with Parsley Pesto & Roasted Tomatoes
Kim’s Cravings’ Best Damn Roasted Salsa
Roasted Tomato & Avocado Crostini Recipe
- 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.
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