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

Ingredients

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

Method

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

  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.
  2. Brush the bread with olive oil. Bake until crispy and golden brown, about 10 minutes. Set aside in a dry place until needed.
  3. To roast the cherry tomatoes, preheat the oven to 150C/300F/Gas 2. Cut the tomatoes in half and place on a baking tray.
  4. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and roast for 30 minutes.
  5. To make the avocado puree, place all the ingredients in a food processor and puree until smooth. Taste to check the seasoning.
  6. 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.