Crostini with Slow Roasted Tomatoes and Whipped Avocado
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • ½ French baguette
  • ½ clove of garlic
  • 4 tomatoes (roma or plum)
  • 1 tbs extra virgin olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 avocado
  • ½ tsp greek yogurt
  • Pinch of salt and pepper
Instructions
  1. Preheat oven to 350 and cut french baguette into about ⅛ inch slices. Arrange on sheet pan brush with olive oil and season generously with salt and pepper.
  2. Bake for 10-15 minutes and rub with one half of garlic clove right after they come out of the oven.
  3. Lower oven to 200. Slice tomatoes in long pieces, taking out a little bit of the innards. Place in bowl and drizzle with evoo and season with the salt, pepper, garlic powder, basil and oregano. Slow roast for 2 hours on a sheet pan.
  4. Place avocado in a food processor and pulse until creamy. Add in greek yogurt and pinch of salt and pepper. Set aside.
  5. To assemble crostini, place a half teaspoon of the avocado mixture on each crostini and top with a piece of roasted tomato.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/04/08/crostini-with-slow-roasted-tomatoes-and-whipped-avocado-giveaway-from-9months/