Avocado and Turkey Crostini
Use packaged crostini to make this easy hors d’oeuvre even easier.
Recipe courtesy of Denise Vivaldo and Cindie Flannigan of Food Fanatics.net.
Recipe courtesy of Denise Vivaldo and Cindie Flannigan of Food Fanatics.net.
Category: Appetizer
Re-Calculate: Ingredients
Ingredients
- 1 1 1French baguette
- Olive oil cooking spray
- 2 2 2ripe, Fresh Hass Avocados
- 1 1 1lemon, cut in half
- 8 8 8oz. OUNCE_USVolumesliced turkey, cut into 1-inch strips
- 12 12 12cherry or pear tomatoes, cut into small wedges
Instructions
- Preheat oven to 350 degrees F. Using a serrated knife cut baguette diagonally into thin slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets. Bake for 8 minutes, or until light golden brown. Remove from oven and let cool. You can store these at room temperature in an airtight container for up to 2 days.
- Cut each avocado into wedges and peel or cut off skin. Cut into large pieces and squeeze lemon juice over avocado to prevent browning.
- Place a strip of turkey on top of crostini and top with a few pieces of avocado and tomato.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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Simple - but pretty
could this be done on your flax foccacio perhaps? I like the idea of making it into turkey/avocado/tomato pinwheels.
Lisa - Fri, 11/13/09 - 10:21 am
Mmmmm
Mmmmm
Lizzy - Fri, 11/13/09 - 08:46 am