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Tomato, Avocado and Goat Cheese Crostini

Tomato, Avocado and Goat Cheese Crostini

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Tomato, Avocado and Goat Cheese CrostiniTomato, Avocado and Goat Cheese Crostini    Vegetarian

Another favorite appetizer

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Start to Finish:


  • 1 French bread baguette
  • 2 medium cloves garlic, minced
  • cup olive oil
  • 2 ripe avocados
  • 4 oz. chèvre (mild goat cheese)
  • ¼ tsp. salt
  • cups Roma (plum) tomatoes, seeded and diced into ¼-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup fresh basil leaves, chopped
  • small basil leaves, for garnish


To prepare crostini: Preheat oven to 350°. Slice bread into ¼-inch thick diagonal slices.

In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic-oil mixture. Arrange on cookie sheet in single layer.

Bake crostini for 10 to 15 minutes until golden brown and crisp. Remove from oven and let cool.

To prepare avocado and goat-cheese mixture: In a bowl, combine avocado, goat cheese and salt. Mix until smooth.

In a separate bowl, combine tomato, extra-virgin olive oil, salt, pepper and basil.

To serve: Spread each crostini with about 1 Tbs. of the avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves, if desired.


The crostini can be made ahead of time and stored in an airtight container. Be sure to let them cool completely before storing.

If the avocado mixture is prepared ahead of time, cover with plastic wrap, making sure that the plastic wrap is put directly on top of the avocado/goat cheese mixture.

Another serving suggestion: Fill small bowls with the two toppings and serve with a basket of crostini.

Marcella always peels the tomatoes before seeding and dicing them. If you're not as picky (the nice characterization) as she is, feel free to skip that step.

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The Lake Forester






Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Avocados turning brownAvocados turning brown
Avocados (and many other fruits) turn brown when exposed to air due to the action of an enzyme. To inhibit the browning, you must either minimize the exposure to air or slow the action of the enzyme. To do the former, cover the avocado with plastic wrap, making sure to press the plastic tightly against the surface of the avocado, or spray the avocado lightly with oil or cooking spray. Citrus affects the enzyme responsible for browning, which is why most guacamole recipes include lime juice, so rubbing extra avocado with lemon or lime juice will also work. Apparently, keeping the pit in guacamole only works because it keeps air away from the part of the guacamole touching the pit, and only keeps that part of it from browning.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.