Slow-Roasted Tomato & Avocado Crostini {holiday appetizer}

by Chrissy

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Only 2 more sleeps until Thanksgiving! The day filled with loved ones, thankfulness, good food and full bellies is almost here, and we are ecstatic!

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While most of your Thanksgiving feast menus are set (hopefully…), there is always room for another tasty appetizer to fend off the hungry crowd until the roasted Bird is served.

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Of course if you aren’t the one hosting the feast, it’s always a good idea to bring a little something to share and an appetizer like this (or maybe some caviar like this, for the upscale palates) is always a crowd-pleaser.

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Crostini looks fancy, they can be packed with a variety of flavors, and they can be prepared rather quickly. The combinations are endless, really.

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Here are some of our favorites!

Peach & Pear Honey Goat Cheese Crostini – you can swap out these fruits for your favorite

Honey Roasted Beet & Goat Cheese Crostini

If you didn’t already see this sweet and tangy spin on cranberry sauce, you can bet that I will be shoveling that on top of a crispy slice of baguette and a slab of brie cheese.

Boom. Instant Thanksgiving left-overs crostini.

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Back to these guys…If you are in a hurry you certainly don’t have to slow-roast the tomatoes, though it would be a shame not to, they will still be good topped with halved grape tomatoes, drizzled with a touch of olive oil, salt and pepper.

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Slow-Roasted Tomato & Avocado Crostini

Print Recipe!

Serves

Ingredients:

For the tomatoes:

1 ½ pints grape tomatoes, whole

1-2 Tbsp Olive oil

4 cloves garlic, smashed & peeled but left whole

Salt & Pepper

 

For the crostini:

18 slices of a French baguette, ¼ inch thick (there will be some left-over)

olive oil

2 ripe avocados

1 1/2 Tbsp fresh lemon juice

1 tsp lemon zest

Sea salt and ground pepper, to taste

¼ cup basil, chiffonade

4 oz. Light Feta cheese, crumbled

 

Directions:

Place washed and dried grape tomatoes on a foil-lined baking sheet, drizzle with a about 1 1/2 Tbsp olive oil. Add smashed garlic cloves, and sprinkle sheet with a small pinch of salt and pepper. Lightly toss and place in preheated oven at 250 degrees F for about 1 1/2 to 2 hours. They will reduce greatly in size and will all “pop” on their own, while they slow-roast. When done, remove from oven and let cool.

Meanwhile, Heat oven to 350 degrees F. Slice baguette diagonally into 18 1/4-inch-thick slices; brush both sides with a olive oil, or spray olive oil with Misto or using canned spray. Bake on a parchment-lined baking sheet until golden, about 8-10 minutes, depending on oven and desired crispness.

Scoop avocado into a small bowl and mash with lemon juice and zest. Season with salt and pepper, to taste. Spread on toasted bread, top with a pinch of basil, a scoop of slow-roasted tomatoes, and sprinkle with crumbled feta cheese. Serve at room temperature. You can prepare beforehand, but best when assembled just prior to enjoying. These are easy to bring with to your destination and quickly put together when you are there.

 

From the Little Yellow Kitchen,

Chrissy

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