Tag Archives: Avocado

Roasted Tomato and Avocado Crostini

Dinner Ideas July 9, 2026 Leave a comment
Toasts with mashed avocado, mozzarella slices, roasted cherry tomatoes, basil, and balsamic drizzle on a wooden board
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves

Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 8 oven-roasted tomato slices
  • 2 tablespoons of extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • 8 slices (diagonally sliced) of a baguette
  • 1 clove of garlic, sliced in half; press or grate one half
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado, halved, pitted, and mashed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup roughly chopped fresh basil
  • 1 pinch flaked sea salt

Process

  1. Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
  2. Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
  3. Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
  4. Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.

Oven-Roasted Tomatoes

Portabella Mushrooms, Stuffed with Feta cheese, Kalamata Olives and Avocado

Breakfast, Dinner Ideas, Side March 5, 2026 Leave a comment

Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.


Ingredients

  • ¼ cup olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 clove garlic, grated
  • ¼ cup of sliced Kalamata Olives
  • 4 or 5 sun dried tomatoes, chopped
  • ¼ cup diced sweet onion
  • 1 cup fresh spinach
  • 1 oz goat cheese
  • ½ Avocado – cut into chunks
  • ¼ tsp Kosher salt or sea salt
  • Sprinkle of freshly grated pepper
  •  4 large Portabella Mushrooms

Process

  1. Preheat oven to 425°F.
  2. Clean the mushrooms with a damp paper towel.
  3. Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
  4. Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
  5. Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
  6. Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
  7. Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
  8. Remove from heat, let cool slightly.
  9. Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
  10. Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
  11. Remove from the oven and let mushrooms cool slightly before serving.