Best Chevre And Avocado Crostini Recipes

TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees.
• Slice the bread into 1/4" thick diagonal slices. In a little bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on baking sheets in single layers. Bake crostini for 10-15 minutes, till golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
• In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).
• In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.
• To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

CROSTINI WITH SPICED CHEVRE

Steps:

• Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.
• Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.