How many times have you said to yourself “what am I going to do with all this leftover bread”? Never? Really? I say it all the time! There are tons of things to do with bread…..and I love when I have some to use in recipes. This week I had a few baguette ends hanging around in my freezer and hauled them out to thaw. I also paid a visit to my local market and found the most stunning rainbow radishes I have ever seen. With that in mind, I whipped up some crostini with smashed avocado and whipped goat cheese for lunch and then of course had to photograph every single angle of these beauties because….um….they were stunning! Sometimes the best things in life are the simplest to make. This was one of those times. Ready and set for a great snack or lunch recipe? Let’s go…..
- Bread - doesn't matter how old it is, just make sure it's not growing fur
- Goat cheese - I like to whip it...whip it good
- Avocados - nice ripe ones that you can smash and shmush
- Yellow Tomatoes - if you don't have yellow it's not a big deal to use another color
- Radishes - I used these unbelievable rainbow ones but don't stress if you can only find plain ol' red ones
- Beet Salad - this was totally optional and not really necessary but OH SO GOOD. The thing about this salad was that it was made as a side dish the night before for dinner and was hanging around in my fridge, so clearly it needed to be used before someone else ate it.
- Here's the thing. You can make these crostini's with just about any topping. I have a tried and true method of deciding what is going to be in a recipe by simply opening my fridge, staring inside, moving things around and grabbing whatever looks edible. In my opinion, that is what you call being culinarily creative. Right?
- So now you take your bread, slice it about 1 inch thick, lightly toast it and start slapping on the goods. I made half with smashed avocado and half with the goat cheese. Top them off with your garnishes and you're done.
Easy and pretty gorgeous don’t you think??