Avocado Caprese Crostini

Avocado toast meets caprese salad in this vibrant handheld appetizer.

Avocado Caprese Crostini
Avocado Caprese Crostini
Servings Prep Time Cook Time
24crostini 20minutes 35minutes
Servings Prep Time
24crostini 20minutes
Cook Time
35minutes
Ingredients
Servings: crostini
Units:
Ingredients
Servings: crostini
Units:
Instructions
  1. Lemon Oil: In a small saucepan, combine oil and lemon zest. Heat over low heat until fragrant, about 10 minutes; let cool and strain through sieve. (Make-ahead: Store in an airtight container for up to 2 weeks.)
  2. Crostini: Arrange baguette slices on a rimmed baking sheet. Bake in a preheated 400°F (200°C) oven until crispy and light golden, 5 to 7 minutes. Rub tops with garlic clove. Brush lightly 
with 1 tbsp of the lemon oil. Set aside. (Make-ahead: Cover loosely and set aside for up to 4 hours.)
  3. Meanwhile, with a fork, mash avocados with 1 tbsp of the lemon juice, the chives and salt. (Make-ahead: Cover surface directly with plastic wrap and refrigerate for up to 4 hours.)
  4. Spread avocado mixture onto crostini. Toss tomatoes and bocconcini with 1 tbsp (15 mL) of the lemon oil and the remaining lemon juice. Top each crostini with 2 pieces of tomato and 1 piece 
of bocconcini. Top with basil and sprinkle with pepper.
Originally Published in Best Health Canada