Recipe: Avocado, Grape Tomato and Feta Crostini

March 27, 2014 - 1 minute read

Avocado Tomato Feta Crostini

Yield: 10 crostinis
Time: 15 minutes


1 whole-wheat or multigrain baguette, sliced diagonally for 10 slices
1 tbsp olive oil
1 avocado
1 clove garlic, minced
1/2 tbsp lime juice
1 cup grape tomatoes, quartered
1/4 cup feta cheese, crumbled
balsamic reduction
fresh ground pepper


Turn the oven to broil on high.

Arrange baguette slices in a single layer on a cookie sheet and drizzle with olive oil. Place in the oven for approximately 5 minutes, or until lightly browned.

While the bread is in the oven, slice the avocado in half, remove the pit and cut through the flesh both parallel and perpendicularly. Scoop into a medium-sized bowl and, using a fork, mash the avocado slightly so that it’s still chunky. Add the minced garlic, lime juice and pepper, to taste then mix.

When the bread is done, remove it from the oven and scoop avocado onto each slice. Top with tomatoes and feta then drizzle with balsamic. Crack fresh ground pepper overtop and serve.