Tomato Salad Crostini
Yields: About 40
  • 1 avocado, peeled, pitted, and diced
  • 1 teaspoon fresh lemon juice
  • 6 plum tomatoes, cored, seeded, and diced
  • ¾ teaspoon kosher salt, divided
  • 1 cup diced cooked shrimp
  • ⅓ cup diced red onion
  • 1 tablespoon sherry vinegar
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) package goat cheese, softened Crostini, to serve
  • Garnish: chopped fresh parsley
  1. In a small bowl, toss together avocado and lemon juice. Set aside.
  2. Place tomatoes in a medium bowl, and sprinkle with ¼ teaspoon salt. Add shrimp, onion, vinegar, oil, pepper, and remaining ½ teaspoon salt, stirring to combine. Gently stir in avocado mixture.
  3. Spread goat cheese on crostini. Top with tomato mixture. Garnish with parsley, if desired. Serve immediately.
Recipe by Louisiana Cookin at