Avocado Caprese Crostini
Avocado toast meets caprese salad in this vibrant handheld appetizer.
| Servings | Prep Time | Cook Time |
| 24crostini | 20minutes | 35minutes |
| Servings | Prep Time |
| 24crostini | 20minutes |
| Cook Time |
| 35minutes |
Ingredients
- 1/4 cup olive oil
- 1 tbsp grated lemon zest
- 24 iagonal baguette slices ¼-inch (5 mm) thick
- 1 clove garlic
- 2 ripe avocados peeled, pitted and diced
- 4 tsp lemon juice
- 4 tsp chopped chives
- 1/4 tsp can no-salt-added crushed tomatoes
- 24 cherry tomatoes halved
- 12 bocconcini balls halved
- 1/4 cup small fresh basil leaves
- 1/4 tsp pepper
Servings: crostini
Units:
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Ingredients
Servings: crostini
Units:
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Instructions
- Lemon Oil: In a small saucepan, combine oil and lemon zest. Heat over low heat until fragrant, about 10 minutes; let cool and strain through sieve. (Make-ahead: Store in an airtight container for up to 2 weeks.)
- Crostini: Arrange baguette slices on a rimmed baking sheet. Bake in a preheated 400°F (200°C) oven until crispy and light golden, 5 to 7 minutes. Rub tops with garlic clove. Brush lightly with 1 tbsp of the lemon oil. Set aside. (Make-ahead: Cover loosely and set aside for up to 4 hours.)
- Meanwhile, with a fork, mash avocados with 1 tbsp of the lemon juice, the chives and salt. (Make-ahead: Cover surface directly with plastic wrap and refrigerate for up to 4 hours.)
- Spread avocado mixture onto crostini. Toss tomatoes and bocconcini with 1 tbsp (15 mL) of the lemon oil and the remaining lemon juice. Top each crostini with 2 pieces of tomato and 1 piece of bocconcini. Top with basil and sprinkle with pepper.
Originally Published in Best Health Canada
