Avocado, Tomato, and Mushroom — Three Kinds of Crostini

20251030 #breakfastdiary day 1546, 7°C/mostly cloudy Crostini is Italian for small, crispy bread. If bruschetta — topping a bigger piece of bread with tomato, basil, etc. — is closer to a simple meal, crostini uses a wider range of toppings beyond tomato and basil, like seafood, meat, and fruit, so... not quite a dessert, more like an appetizer. Approx. 643kcal avocado, tomato, and mushroom — three kinds of crostini

1/2 baguette, (No.1) 1T salsa sauce, 1/2 avocado, pepper and Maldon salt, (No.2) 1t lemon juice and olive oil, 2T ricotta cheese, 1T basil pesto, 3 cherry tomatoes, olive oil, salt, pepper, basil, (No.3) whipped ricotta cheese from No.2, 1 shiitake mushroom, pepper, parmesan cheese

1. Slice the baguette 1cm thick, brush with olive oil, and toast until crisp. 2. No.1: spread salsa sauce on the baguette and top with sliced, well-ripened avocado. Add a little pepper and Maldon salt. 3. No.2: whip 1t lemon juice and olive oil into 2T ricotta cheese, spread on the baguette, then top with a little basil pesto and cherry tomatoes cooked with olive oil, salt, and pepper. A little balsamic would be nice too, but since this is the centerpiece, finish with basil instead. 3. No.3: top with the whipped ricotta from step 2 and thinly sliced shiitake mushroom. It's convenient to sauté the shiitake off to the side while cooking the cherry tomatoes in step 2. Finish with pepper and parmesan cheese.