Roasted Tomato Crostini with Avocado

Baguette slices topped with smashed avocado and roasted tomatoes.

5 from 3 votes

Roasted Tomato Crostini with Avocado

Roasted tomato crostini are fantastic on their own, but even better with added smashed avocado and basil. The best summer appetizer!

Prep Time10

Cook Time25

Total Time35

Course: Appetizers, Appetizers For Entertaining

Cuisine: Italian

Keyword: Healthy Appetizers

Servings: Servings

Calories: 51.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

12 (¼-inch) slices baguette I use whole wheat, but a white flour baguette works just as well
36 (½ pound) grape or cherry tomatoes
1 teaspoon olive oil
¼ teaspoon kosher salt divided
¼ teaspoon ground black 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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition