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Keto Avocado Crostini

14
Apr
2
Keto Avocado Crostini
By Sasa Racic
/ in Recipes
/ tags avocado, breakfast, crostini
0 Comments

Avocado toast is not just for breakfast anymore. These avocado crostini are topped with a tomato and herb relish and are the perfect simple appetizer for any occasion! Keto Avocado Crostini!

Keto Avocado Crostini

This recipe for avocado crostini starts with a french baguette. The bread is sliced, brushed with a little olive oil, then baked to a crispy golden brown. Next comes the avocado – since the avocado is really the star of this recipe, you’ll want to make sure you have a perfectly ripe specimen.

The avocado is thinly sliced and layered onto the crostini. I topped the crostini with a tomato, olive oil and herb mixture. I did a combination of red and yellow cherry tomatoes because I loved the color contrast, but you could use a single variety if you prefer. This recipe is a great way to showcase all those colorful heirloom tomatoes that are starting to pop up at the farmers market.

Keto Avocado Crostini

Source

Keto Avocado Crostini

Keto Avocado Crostini

Source

If You’re Looking For More Recipe

Try these:

 

Keto Avocado Hummus

Keto Chicken Salad Stuffed Avocado

Sourdough Keto Baguettes

Keto Avocado Baked Eggs

Three Ways Keto & Paleo Mustard

or other recipe.

 

Yield: breakfast

Keto Avocado Crostini

Keto Avocado Crostini

Avocado toast is not just for breakfast anymore. These avocado crostini are topped with a tomato and herb relish and are the perfect simple appetizer for any occasion! Keto Avocado Crostini!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 12 slices of baguette
  • 3 tablespoons of extra virgin olive oil divided use
  • 1 1/2 cups of diced tomato or sliced cherry tomatoes red, yellow or both
  • 1 tablespoons basil
  • 3 small ripe avocados peeled and thinly sliced
  • 1 tablespoons parsley
  • 1 tablespoons cilantro
  • coarse salt and to taste

Instructions

  1. Preheat the oven to 350 degrees
  2. In a medium bowl, combine the tomatoes, herbs, 1 tablespoon olive oil and salt to taste. Let stand for 10 minutes.
  3. Place the bread slices on a baking sheet and lightly brush with 2 tablespoons olive oil.
  4. Bake for 5-7 minutes or until bread is golden brown.
  5. Remove the bread from the oven and top each piece with a few slices of avocado.
  6. Spoon a tablespoon of the tomato mixture over the top of the avocado and sprinkle with coarse salt. Serve immediately.
  7. Enjoy!!!

Notes

I have to admit, I’ve jumped on the avocado toast bandwagon. It’s such an easy yet satisfying breakfast or snack. I’ve taken the avocado toast concept and dressed it up a bit to turn it into a fun yet easy appetizer.


Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 1gSodium: 202mgCarbohydrates: 19gFiber: 3gProtein: 3g
© Sara Welch
Cuisine: American / Category: Healthy Recipes
Source

Keto Avocado Crostini

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LATEST COMMENTS
  • So I made this recipe but used 6 eggs and 1/4 sour cream as a two
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  • I made this yesterday and my family so love it! Thank you so much
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