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!

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.

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Nutrition

• Calories:                                 174        kcal
• Carbohydrates:                       19        g
• Protein:                                     3         g
• Fat:                                            9         g
• Saturated Fat:                         1          g
• Sodium:                               202        mg
• Potassium:                          245        mg
• Fiber:                                       3         g
• Vitamin A:                           1.5         %
• Vitamin C:                          6.2         %
• Calcium:                             3.2         %
• Iron:                                      7           %

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Ingredients

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

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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!!!

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