with Goat Cheese and Cherry Tomatoes
|Saturated Fat Acids||7.3 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Cut ciabatta into slices, about 1 cm (approximately 3/8 inch) thick. Place slices directly on oven rack and toast in preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until golden. Let cool slightly.
Halve avocado lengthwise and remove pit.
Scoop avocado out of the shell with a spoon into a deep bowl.
Squeeze juice from lemon. Peel garlic and coarsely chop. Crumble goat cheese. Add cheese, 2 teaspoons lemon juice and garlic to avocado. Puree with an immersion blender. Season with salt, pepper and additional lemon juice, if desired.
Rinse tomatoes, drain and cut into quarters.
Spread pureed avocado-cheese mixture on ciabatta slices and top with tomato quarters. Rinse chives, shake dry, snip into pieces and sprinkle over the crostini. Serve immediately.