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Avocado and Blue Crostini with Roasted Cherry Tomatoes
Ingredients
Crostini
1 baguette, cut on an angle into 20 – 1/2’ slices
olive oil for brushing
Roasted Cherry Tomatoes
10 cherry tomatoes, cut in halves
olive oil for drizzling
salt and pepper to taste
Avocado Blue Topping
1 large avocado
1 pkg (125 g) Rosenborg-Castello®
Extra Creamy Blue Cheese, crumbled into pieces
1 lemon, juiced
1 clove garlic, minced
1 tsp (5 mL) Tabasco sauce
1 tsp (5 mL) red chili flakes
fresh parsley or chives for garnish [optional]
Method
Preheat oven to 350ºF (180ºC).
Crostini: brush both sides of baguettes slices with olive oil. Place on a baking sheet and bake for 10 minutes, turning slices halfway between baking. Remove from oven and set aside. Reduce oven temperature to 300ºF (150ºC).
Roasted Cherry Tomatoes: place tomatoes cut side up on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes. Remove from oven and set aside. Avocado Blue
Topping: Place avocado, Blue Cheese, lemon juice, garlic and tabasco in a food processor and blend until smooth; stir in chili flakes. Place a teaspoonful of avocado Blue topping on each crostini, top with a roasted cherry tomato and garnish with fresh parsley or chives if desired.
Makes 20 crostini
Rosenborg-Castello® Extra Creamy Blue Cheese
