After creating this beautiful babies, I think I might get into crostini a little more. There are so many yummy flavor combinations that I can think of, so I am excited to begin this journey. Even more excitedly, this journey begins with THESE crostini toppings:
To sum it up: avocado, tomato, basil, and balsamic vinegar.
Ultimately, I started by wanting to find a healthy, vegan alternative for the mozzarella in one of the classic crostini topping variations, and I thought that avocado might do the trick. Damn dude, vegan or not, I think that the avocado beats out the mozzarella any day.
This crostini is always a great option when you need something cheap, quick, and healthy to bring to a party. Those are the reasons I made it in the first place, and it was a total hit at the party we went to. The most common problem I have when preparing food for a party is making its vegan-ness undetectable, but this is one appetizer that easily flies under the radar.
Maybe I should just conquer that fear and start bringing things that are shamelessly vegan. New Years resolution here I come?
I hope that you have been having a great New Years, by the way! Any fun resolutions out there? Mine this year is to work out at least once per week for one hour. I’m starting small to make sure that I can achieve my goals. I just want to start with one small goal and then build up, ya feel? A lot of goals around New Years seem to revolve around health and diet, but this year I am trying to focus a little less strictly on my food. I have been working on food related stress for a bit now, and I don’t want to anymore. It seems to be doing more harm than good. So be gone with it!
However, if you’re here because of a New Years resolution, please do stick around to see some of the healthy recipes that I share. They are often easy to make and healthy without being restrictive. Woot.
If you try any of my recipes out, including this rocking crostini, please do let me know what you think on instagram or Facebook or twitter or here of anywhere!
Love to you,
- ♥ 1 thin loaf Italian bread (or French bread)
- ♥ 3 large ripe avocados
- ♥ 2 tablespoons fresh basil (or 1 tablespoon dried)
- ♥ 1/4 teaspoon salt
- ♥ 1/4 teaspoon garlic powder
- ♥ 5-6 fresh Roma tomatoes
- ♥ 1/4 cup balsamic vinegar
- Set your oven to broil, and slice your Italian bread into thin slices (about 1/4 inch slices)
- Spread your bread pieces evenly on a baking sheet, and toast them using the top rack of the oven. Leave the oven door cracked when the bread is in, and make sure you keep an eye on them as they can burn easily. Flip over when one side is a light golden brown, and then toast the other side.
- Cut open the avocados, take out the pit, and scoop out all of the flesh into a bowl. Mash the avocados, and then mix in the basil, salt, and garlic powder.
- Spoon 1-2 tablespoons of avocado spread onto each piece of toasted bread.
- Slice tomatoes into 5-6 thin slices, and top each piece of bread with a tomato slice (if the bread loaf is fatter, like mine was, then you may want to use two tomato slices for each piece)
- Drizzle the balsamic vinegar over the crostini at the end.
- Eat up! Only share if necessary.