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EatSmarter exclusive recipe

Avocado Crostini

with Goat Cheese and Cherry Tomatoes
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Avocado Crostini

Avocado Crostini - A tasty bite-sized treat

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
307
calories
Calories
0
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Ingredients

for
4
servings
1
Ciabatta (about 200 grams)
1
½
1
4 ounces
fresh Goat cheese (without rind)
10
½ bunch
Preparation

Kitchen utensils

1 Springform pan, 1 deep Bowl, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Teaspoon, 1 Immersion blender, 1 Citrus juicer

Preparation steps

1.
Avocado Crostini preparation step 1

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.

2.
Avocado Crostini preparation step 2

Halve avocado lengthwise and remove pit.

3.
Avocado Crostini preparation step 3

Scoop avocado out of the shell with a spoon into a deep bowl.

4.
Avocado Crostini preparation step 4

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.

5.
Avocado Crostini preparation step 5

Rinse tomatoes, drain and cut into quarters.

6.
Avocado Crostini preparation step 6

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie307 kcal(15 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate33 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C12 mg(13 %)
Potassium317 mg(8 %)
Calcium46 mg(5 %)
Magnesium27 mg(9 %)
Iron1.1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids7.3 g
Uric acid36 mg
Cholesterol32 mg
Development of this recipe:
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