Recipe Database
Avocado, shrimp & goats cheese crostini with slow-roast balsamic tomatoes
Avocado, shrimp & goats cheese crostini with slow-roast balsamic tomatoes
Serves: 8

15 cherry or mini plum tomatoes
a glug of olive oil
a drizzle of balsamic sherry vinegar (or aceto balsamico)
2 avocados
juice and zest of 1/2 a lemon
75 g fresh goat's cheese
salt, pepper to taste
1 thin baguette
1 big clove of garlic
chives to garnish
Shrimp, sautéed in butter, shallots and love rub

Wash and halve the tomatoes, placing them in an oven-proof casserole. Season with salt and freshly cracked pepper, then sprinkle with the olive oil and vinegar.
Please the casserole dish in the oven, and roast at 300 for 40 minutes. When the time has expired, crank the heat up to 350 and cook for a further 10 minutes. Remove from the oven and leave to cool completely.
To prepare the spread, cut the avocados in half and scoop out the flesh. Mash up with a fork, add with the lemon juice & zest and combine. Work the goat's cheese into the avocado until nice and creamy, season generously with salt & pepper.
For the bases, cut the baguette into 30 equal slices, place on a baking tray and grill for 1-2 minutes until browning, turn over and repeat. As soon as they are out of the oven, peel the clove of garlic and cut it in half lengthwise. Rub the breads with the cut side of the clove, just to give it a little whiff of garlic.
When ready to assemble (this can be done 30 - 45 minutes in advance, don't leave for too long, or the bases will get soggy), spoon a good teaspoon of the mixture onto each base, top with shrimp, place a tomato half on top and garnish with chives.