Tomaten-Crostini mit Paprika, Avocado und Pilzen
Tomato crostini with paprika, avocado and mushrooms is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 tomatoes
- 2 tbsp fresh chopped basil
- 2 tbsp lemon juice
- Salt
- Pepper
- 1 Avocado
- 60 g chanterelle mushrooms
- 4 tbsp olive oil
- 1 red bell pepper
- 1 tbsp fresh chopped oregano
- 12 slices ciabatta (or baguette)
- 2 Garlic cloves
Instructions
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1.
Peel the tomatoes, blanch them, shock in cold water, peel again, quarter, deseed and dice finely. Fold in basil, lemon juice, salt and pepper to taste. Peel the avocado, halve it, remove the pit and cube. Mix with about one‑third of the tomato mixture. Clean the chanterelles and either leave whole or halve them depending on size. Sauté in 1 tbsp hot oil for 1–2 minutes. Remove from heat, let cool slightly and fold into another third of the tomatoes. Taste all three tomato layers again.
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2.
Wash the bell pepper, halve it, clean and dice finely. In 1 tbsp hot oil sauté for about 2 minutes. Fold in oregano and season with salt, lemon juice and pepper.
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3.
Preheat the oven to grill mode.
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4.
Place the bread slices on a baking rack and grill both sides until golden brown. Remove from the oven and brush each slice with the cut side of the halved garlic cloves. Drizzle with a little oil, arrange the various toppings on top and serve immediately.
