Want a delicious and beautiful lunch to serve up to your friends? This Avocoado and Strawberry dish packs a lot of nutrition and flavor while sitting pretty on the plate.
*4-6 Crostini slices(sliced, seasoned and baked French baguette )
1 Avocado – peeled and sliced into 8-12 slices
8-10 medium – large strawberries washed and sliced, lengthwise into small, thin slices as shown on featured image
4 Ts hummus(you can make your own, or use store bought)
10 – 12 Kalamita olives, pitted and sliced
Spread hummus onto crostini, scatter olive slices on each crostini, top with avocado slices. Arrange 2-3 dressed crostini and the sliced strawberries onto the plate. It’s ready to serve.
In a pinch, I buy the Crostini at Whole Foods, but you can make this pretty easily at home. Prep time is about 10 minutes and cook time is also about 10 -15 minutes.
1 French baguette (get it sliced when you buy it, it will save you time)
1/4 c Olive oil
1-2 Ts Italian Seasoning(I like basil and oregano)
1-2 tsp garlic salt
1/2 – 1 t coarse ground black pepper
2 T Parmeggiano or Reggiano grated cheese(Optional, I use a vegan cheese)
Line a cookie sheet with parchment paper. Mix all ingredients and pour onto the parchment-line cookie sheet. Spread the oil mixture evenly onto the paper.
Next place the slices of French baguette onto the seasoned olive oil mixture. Turn over each piece so that both sides are coated by the olive oil mixture. You want to be sure that you don’t over saturate the bread with too much oil. Just a light coating is all you need
Bake in the oven at 375 until the bread is crispy like croutons.
Take out of oven and let cool for a few minutes. You will have left overs, so save those in a plastic back for future use. These make great croutons for salads too. You can’t store them too long tho because they tend to get soggy.