Avocado And Tomato Herb Crostini Recipe

About this recipe

A delightful Jain-friendly crostini featuring creamy avocado, juicy grape tomatoes, and fresh herbs, perfect for a light and satisfying dinner.

Ingredients

• - Old India Coriander Leaves
• 1Pc Avacado 1pc
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Biona Organic Whole Cherry Tomatoes
• NaN I Am Nut Ok Vegan & Plant Based Ricotta
• - Chilli Powder Rajah

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Arrange small dollops of ricotta in a single layer on a baking sheet to act as a base.
3. 3. Bake the ricotta dollops for 12 minutes, until slightly firm and golden at the edges. Remove from the oven and let them cool.
4. 4. In a bowl, toss the diced avocado with lime juice to prevent browning.
5. 5. Spread about 1 1/2 teaspoons of ricotta onto each cooled ricotta base.
6. 6. Top each base with a few cherry tomato halves, a spoonful of the lime-tossed avocado, and a sprinkle of fresh coriander leaves.
7. 7. Lightly dust the crostini with a pinch of chili powder for a hint of spice.
8. 8. Arrange the crostini on a serving platter and serve immediately for a fresh and flavorful dinner option.