Avocado & Vine Ripened Tomato Crostini (small bites)

Name: Avocado & Vine Ripened Tomato Crostini (small bites)
Yield: 6 servings
Cuisine: American
Ingredients: 1 french baguette, 1cm slices and slightly toasted or griddled; 1 garlic clove, peeled a cut in half (optional); 4 ripe avacados, mashed; 1 red pepper, 1 green pepper & 1 yellow pepper, finally chopped; 1 handful coriander, finely chopped; Sprinkle salt; Juice 1 lime; Vine ripened tomatoes, sliced

Caroline Allen @cook_11872556

Bristol UK

After my trip to Barcelona and visiting a Bacaro Bar, I was totally inspired to make these crostini, also known as Pintxos in Spain or Bruschette in Italy. Get creative and add your own toppings.

Caroline Allen @cook_11872556

Bristol UK

After my trip to Barcelona and visiting a Bacaro Bar, I was totally inspired to make these crostini, also known as Pintxos in Spain or Bruschette in Italy. Get creative and add your own toppings.

Saved

Ingredients

6 servings

1french baguette, 1cm slices and slightly toasted or griddled
1garlic clove, peeled a cut in half (optional)
4ripe avacados, mashed
1red pepper, 1 green pepper & 1 yellow pepper, finally chopped
1 handfulcoriander, finely chopped
Sprinkle salt
Juice 1 lime
Vine ripened tomatoes, sliced

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Steps

1

Slice the baguette at 1cm on an angle. Toast slightly on a griddle or in the toaster.
2

Cut the garlic in half and rub over the warm toast.
3

Slice the tomato and put onto the bread.
4

Mash the avocado, and add the chopped coriander, lime juice and a sprinkle of salt, mix well then add this on top of the tomato. Finally chop the peppers and add these also.
5

Pierce bread with a cocktail stick with the addition of an olive.
6

Make up a variety of toppings including, tuna, roasted red peppers, peeled prawns, salmon, olive tapenade, finally chopped mushrooms, salted cod, antipasti, anchovies, cold meats etc etc.