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!
Servings: 12 Servings
Calories: 51.8kcal
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
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
