California Tomato Avocado And Goat Cheese Crostini Recipes

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TOMATO & GOAT CHEESE CROSTATA

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13



Tomato & Goat Cheese Crostata image

Steps:

  • For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
  • Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
  • On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 59m

Yield 8

Number Of Ingredients 11



Roasted Tomato, Avocado, and Fresh Mozzarella Crostini image

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.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g

2 vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

Make and share this Tomato and Avocado-Goat Cheese Crostini recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 35-40 crostini

Number Of Ingredients 12



Tomato and Avocado-Goat Cheese Crostini image

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.

1 French baguette
1/3 cup olive oil
2 teaspoons garlic, minced
2 ripe avocados
4 ounces mild goat cheese
1/4 teaspoon salt
1 1/2 cups roma tomatoes, seeded, diced 1/4-inch
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped
basil leaves, for garnish

AVOCADO AND GOAT CHEESE CROSTINI WITH ROASTED CHERRY TOMATOES

Make and share this Avocado and Goat Cheese Crostini With Roasted Cherry Tomatoes recipe from Food.com.

Provided by ovendiva

Categories     Healthy

Time 1h

Yield 20 canapes, 10 serving(s)

Number Of Ingredients 11



Avocado and Goat Cheese Crostini With Roasted Cherry Tomatoes image

Steps:

  • Preheat oven to 350 degrees.
  • Cut the baguette into 1/2 inch slices.
  • Brush the slices with olive oil and bake until golden brown, about 10 minutes.
  • Reduce oven to 300 degrees.
  • Cut the tomatoes in half, place on a baking sheet.
  • Sprinkle with olive oil, vinegar, salt and pepper.
  • Roast for 30 minutes.
  • Cut avocado in half, remove pit, and scoop out inside.
  • Blend avocado, goat cheese, lemon zest and juice, 1 tbsp olive oil, garlic clove, tabasco and salt/pepper until smooth.
  • Place a teaspon of avocado mixture onto toast and garnish with tomato half.

Nutrition Facts : Calories 432.9, Fat 14.2, SaturatedFat 4.8, Cholesterol 12.3, Sodium 609.2, Carbohydrate 61.5, Fiber 4.4, Sugar 3.9, Protein 16.1

1 baguette
3 tablespoons olive oil
10 cherry tomatoes
1 tablespoon balsamic vinegar
salt
pepper
1 large ripe avocado
5 1/2 ounces goat cheese
1/2 lemon, zest and juice
1 garlic clove, peeled
2 dashes Tabasco sauce

CALIFORNIA TOMATO, AVOCADO AND GOAT CHEESE CROSTINI

Categories     Tomato     Appetizer     Bake     Vegetarian     Quick & Easy

Yield 35-40 crostini

Number Of Ingredients 12



CALIFORNIA TOMATO, AVOCADO AND GOAT CHEESE CROSTINI image

Steps:

  • Pre-heat oven to 350 degrees. Slice bread into 1/4 " thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until 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 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 separate bowl, combine tomato, extra virgin olive oil, salt , pepper and basil. To serve, spread each crostini with about 1 Tbsp. of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

1 each French baguette bread
1/3 cup Olive oil
2 tsp. Garlic, minced
2 each Avocado, ripe
4 oz. wt Mild goat cheese - chevre
1/4 tsp. Salt
1 1/2 cups Roma tomatoes, seeded, diced 1/4 "
2 Tbsp. Extra virgin olive oil
1/2 tsp. Salt
1/4 tsp. Black pepper, ground
1/4 cup Basil, fresh chopped
Small basil leaves for garnish

AVOCADO & TOMATO CROSTINI RECIPE

Mash just one avocado to make this Avocado & Tomato Crostini Recipe. This Avocado & Tomato Crostini Recipe will be a crowd-pleaser at parties.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 32m

Yield 9 servings, 2 crostini each

Number Of Ingredients 5



Avocado & Tomato Crostini Recipe image

Steps:

  • Heat broiler.
  • Brush bread slices evenly with 1 Tbsp. dressing.
  • Broil, 4 inches from heat, 2 to 3 min. on each side or until lightly toasted on both sides.
  • Toss tomatoes with remaining dressing in medium bowl.
  • Spread toast slices with avocado; top with tomatoes and pepper.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

18 diagonally cut French bread slices (1/2 inch thick)
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 cups cherry tomatoes, halved
1 fully ripe avocado, mashed
1 tsp. ground black pepper

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.

Provided by Simply Chris

Categories     Spreads

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6



Goat Cheese and Sun-Dried Tomato Crostini image

Steps:

  • Slice the baguette into 1/4 thick slices.
  • Brush the slices lightly with the olive oil.
  • Place on a baking sheet and toast in a 425 oven until browned.
  • Cool completely.
  • Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
  • On each crostini place a small basil leaf, or half a larger leaf.
  • Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
  • Arrange on a platter and garnish platter with additional basil.

Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2

4 sun-dried tomatoes packed in oil
2 tablespoons oil, from the tomatoes (or extra virgin olive oil)
8 ounces goat cheese
1 bunch basil leaves
1 loaf French baguette
4 tablespoons extra virgin olive oil

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