Tomato and Avocado Goat Cheese Crostini
Elevate your appetizer game with these irresistible Tomato and Avocado Goat Cheese Crostini! Perfectly crisp baguette slices are lightly toasted and layered with creamy goat cheese, a fresh and flavorful tomato-avocado mixture, and a drizzle of tangy balsamic glaze. This easy-to-make recipe combines creamy, crunchy, and tangy textures in every bite, making it a show-stopping choice for parties, brunches, or intimate gatherings. Garnished with fresh basil, these crostini not only burst with vibrant Mediterranean-inspired flavors but also look stunning on any serving platter. Ready in just 20 minutes, this recipe is ideal for those seeking quick, elegant appetizers that shine with seasonal ingredients.
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Recipe Information
Ingredients
- 1 loaf Baguette
- 2 tablespoons Olive oil
- 1 cup Cherry tomatoes
- 1 large Avocado
- 4 ounces Goat cheese
- 6 leaves Fresh basil leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Balsamic glaze
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 1/2-inch thick slices, creating about 12 pieces.
Lay the baguette slices on a baking sheet and brush each side lightly with olive oil.
Place the baking sheet in the preheated oven and toast the baguette slices for 8-10 minutes, turning them halfway through, until golden and crisp. Remove and let cool slightly.
While the bread is toasting, prepare the toppings. Dice the cherry tomatoes into small pieces. Cut the avocado in half, remove the pit, scoop out the flesh, and dice into small chunks.
In a small bowl, combine the diced tomatoes and avocado. Add salt and black pepper to taste, and gently toss to mix.
Spread a generous layer of goat cheese onto each toasted baguette slice.
Top each slice with a spoonful of the tomato and avocado mixture.
Garnish with a fresh basil leaf on top of each crostini.
Drizzle balsamic glaze over the finished crostini for a burst of tangy sweetness.
Serve immediately and enjoy your Tomato and Avocado Goat Cheese Crostini!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 39.8 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
