Recipe: Tomato, Basil, Mozzarella, and Avocado Crostini

Updated: Apr 17

Perfect for Summer or any Party!

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I love bread! So of course, I have many recipes that involve bread and this crostini recipe is no exception!

This, like so many of my recipes, is easy to make. It’s also a light and refreshing recipe. The ingredients include the basics for any good crostini, bread, & garlic. I, of course, can’t leave well enough alone, so there are avocado, tomatoes, and cheese (I am a Wisconsin girl after all).

Servings Vary

The number of people it will serve varies, depending on if this is an appetizer or a meal.

Goes well as a No Bake

Grill the bread instead of using a skillet and place all ingredients on and enjoy.

Let’s start with what you need:

for the toppings...

  1. 1/4 Cup Extra Virgin Olive Oil

  2. 1/4 cup Balsamic Vinegar

  3. 5 oz [about] Cherry Tomatoes (sliced into thirds)

  4. 1 Tbsp. fresh parsley (coarsely chopped)

  5. 1 tsp. fresh Oregano (coarsely chopped)

  6. 1 Tbsp. fresh Basil (Thinly Sliced) – 1/2 will go on top at the end

  7. 1/4 [about] tsp fresh ground Sea Salt

  8. 1/4 [about] tsp fresh ground Pepper

  9. 1 avocado

  10. 8 oz fresh mozzarella

for the “Toast” ...

  1. 1 Baguette (sliced in diagonals)

  2. 3 Tbsp. [about] Extra Virgin Olive Oil

  3. 1 Large Garlic Clove (depending on the size of your clove you may need more)

Ready? Let's get cooking?

Start by whis

ing the Extra Virgin Olive Oil, Balsamic Vinegar, Salt & Pepper together into a dressing. Add the Cherry Tomatoes, about 1/2 of the Basil, parsley (I like to use a mixture of flat-leaf and curly-leaf), and oregano. Mix together.

Let that sit. While you start the rest.

On to the bread…

Begin with a

ast iron pan and turn the burner to medium heat. While the pan is heating, slice the baguette in a diagonal and brush all the slices with Extra Virgin Olive Oil on both sides. Place the bread on the pan for about 3-5 minutes until the side down is crisped and lightly browned then flip over to brown the other side. While the bread is browning, take a garlic clove and cut the bottom so that you can rub the garlic on the bread when it comes off the pan. Now would also be a good time to pre-heat the oven to 350°.

When the other side is browned, take the bread off the pan and begin to rub the garlic on the side that was most recently browned (this causes the garlic to “melt” onto the bread making it garlic flavor “stick” to it). Be careful, the slices are hot.

Next, add the next batch of bread to the pan.

Did someone say Avocado?

While these are browning thinly slice the avocado and place the slices on the bread that already has the garlic on it.

Continue this

rotation; flipping the bread, rubbing with garlic, and placing the avocado until all are done. I also like to keep some of the bread plan (with just the cheese for my youngest).

When all the

read is done and has avocado on it, add 2 tomato slices per crustini. (save the dressing for the end)

Then slice and place the fresh mozzarella cheese.

Once all the cheese is on top, place it in the oven for about 8-10 min or when the cheese is melted and lightly browned.

Take out of the oven, drizzle with the reserved dressing, and top with the other 1/2 of the basil you set aside way at the beginning.

finished crustinis imaged. Crusty baguette bread slices of avocado and tomatoes, covered in melted mozzarella slices of basil on top and balsamic vinegar

Plate, serve… ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I would love to see how your amazing dinner turned out! I always love seeing friends and family come together over a special meal!

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All images © 2020 Jenn Smith of Smith Country, LLC

All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2020 Jenn Smith of Smith Country, LLC

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