So I set out to make some bold toast. Well. I wanted to be trendy. Crostini seems to be everywhere on the cooking shows now. My P.S. and I love to watch ‘Chopped’ while we eat dinner and often the contestant makes crostini with the odd ingredients they have to incorporate into their dishes. It’s simply toast with stuff piled on it. The judges compliment their “bold” flavors.
I always think the judges should say something about how slapping something on a little piece of toasted bread is not very complicated. They often say something has “simple bold flavors”. I want to know why flavor can now be “bold”? That word is currently as over-used in the food world as “awesome” is in everyone’s vocabulary. Things don’t just taste good anymore. They have to be awesome or bold. Or maybe awesomely bold.
My love of avocados in their simpler form, not in guacamole, needed to be expressed. I wanted to just mash them with a few seasonings and spread them on a crispy toast. It sounded excellent with my soup for lunch. I already had the soup prepared. I had picked up a loaf of unsliced, crusty bakery bread and some avocados from the grocery and I was ready to be bold.
I sliced the bread about 3/4” thick and laid it on foil on a baking sheet. I brushed both sides of the slices with olive oil then sprinkled them with coarse salt and pepper. I baked them in the oven for about 20 minutes until they were slightly browned, turning them halfway through. I removed them from the oven and set them aside.
The avocados were nicely ripe and stored in the refrigerator. I wanted them cold. Taking them out, I cut them in half, took out the seed and scooped the insides into a bowl. I added the garlic powder, green onions, cilantro, lime juice, feta, salt and pepper. I mashed it all together with a fork until mixed.
Next I took a half dozen grape tomatoes and cut them in quarters. After I spread a heaping tablespoon of avocado mixture on each crostini, I placed some the grape tomato pieces over the top and plated them with the soup.
Mmm.. so simple but so bold. The natural buttery flavor of the avocado was highlighted by the crisp crostini and the slightly acidic tomatoes. It was like a bite of salad on toast; a perfect accompaniment to the heavier flavors in my broccoli potato soup. It was a bold spring lunch.
Avocado Tomato Crostini
adapted from Recipes.com
several slices crusty bread, sliced
1 tablespoon lime juice
1 tablespoon finely chopped green onion
1 tablespoon finely chopped cilantro
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons feta, finely chopped
grape tomatoes, quartered
Preheat oven to 400°. Slice bread and lay on foil covered baking sheet. Brush with olive oil and sprinkle with coarse salt and pepper. Bake in oven until lightly browned, about 10 minutes. Turn halfway through.
Mash avocado and rest of ingredients with a potato masher or fork.
Taste for flavor and add more seasonings if preferred.
Slice cherry tomatoes into fourths and set aside.
Spread heaping tablespoon of avocado on crostini. Top with tomatoes. Serve immediately.