Walnut Cheese Crostini

By Patty Mastracco
Total Time
23 Mins
Serves
8
Serving Size
2 pieces
Course
Appetizers

DESCRIPTION

Toasted baguette slices topped with Mexican seasoned avocado and tomatoes.

Prep Time
20 Mins
Cook Time
3 Mins
Total Time
23 Mins
Calories
200
Total Fat
15
Saturated Fat
3
Polyunsaturated Fat
5
Cholesterol
10
Sodium
230
Carbohydrates
17
Dietary Fiber
3
Protein
6

Ingredients

  • 16 baguette or ciabatta slices, diagonally cut for larger slices
  • 3/4 cup shredded Pepper Jack cheese
  • 1/3 cup chopped California walnuts
  • 1/2 teaspoon Mexican seasoning blend
  • Olive oil cooking spray
  • 3/4 cup sliced small grape tomatoes (preferably red and yellow)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, plus additional for garnish if desired
  • 1/4 teaspoon garlic salt
  • 1 avocado, firm and ripe, mashed
  • California walnuts, chopped and toasted as garnish

Preparation

  1. On a large baking sheet place baguette slices in a single layer. Toss cheese with walnuts and seasoning and press equal amounts very firmly onto each baguette slice. Coat liberally with cooking spray.
  2. Heat a large nonstick skillet over medium heat. In a skillet carefully place baguette slices with cheese side down and cook for 3 minutes or until cheese is golden brown around the edges. Turn and cook 30 seconds more. (Cook in batches if necessary.)
  3. Toss tomato slices with oil, lime juice, cilantro and garlic salt. Marinate for 5 minutes.
  4. In a small bowl mash avocado and drizzle with half the tomato marinade.
  5. Spread equal amounts of mashed marinated avocado onto bread slices. Top with tomatoes and walnuts. Sprinkle with additional cilantro, if desired.