This unusual combination of avocado and mild goat’s cheese works brilliantly as a crostini topping or dip. It looks beautiful and tastes delicious.

  • Crostini
  • 20 slices of day-old thin baguette, 1 cm (1/2 in ) thick
  • Olive oil
  • Roasted cherry tomatoes
  • 10 cherry tomatoes
  • Olive oil
  • 1 tbsp. Balsamic vinegar
  • Salt and pepper
  • Avocado puree
  • 1 large ripe hass avocado
  • 150g (5 and a half ounce) fresh, creamy goat’s cheese
  • Grated zest and juice of ½ lime
  • 1 tbsp. Olive oil
  • 1 garlic clove, peeled
  • 2 shakes Tobasco sauce
  • Salt and pepper


1. Preheat the oven to 180C/350F/Gas 4. To make the crostini place the bread slices on a flat baking tray brushed with olive oil. Brush the bread with olive oil. Bake until crispy and golden brown, about 10 minutes. Set aside in a dry place until needed.

2. To roast the cherry tomatoes, preheat the oven to 150C/300F/Gas 2. Cut the tomatoes in half and place on a baking tray. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and roast for 30 minutes.

3. To make the avocado puree, place all the ingredients in a food processor and puree until smooth. Taste to check the seasoning.

4. To assemble, place a tsp. of the avocado puree on top of each crostini and garnish with a roasted cherry tomato half.

Makes: 20 canapes to serve 10.