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