Paleo Brunch Crostini with Tomato Caviar

Happy New Year!!! In this New Year we have decided to be healthier, as I believe everyone says they will be! Michael being a chef makes it difficult for him to adhere to this, but I have decided to try and eat Paleo-ish for a bit. I mean why not!? For a paleo dish we have created a Paleo Brunch Crostini with Tomato Caviar, not all brunches need to leave you feeling heavy!

Ingredients: makes about 5-6

Crostini:
1 cup almond meal
1 egg
1 ½ Tablespoons unsalted butter, chopped

Toppings:
5 eggs
3 small avocadoes
1 Tablespoon red wine vinegar
Pinch of salt
2 large tomatoes
4 slices thick prosciutto or any other meat you would like to put on top

Start by making the crositinis, since they are made with almond meal, they are gluten free and very low carb which is awesome. Preheat the oven to 375 degrees, and combine all the ingredients in a food processor and combine until you make a dough. Roll a small ball in your hands and pat down to make your crostini about an 1/8 of an inch thick. Bake for 16 minutes, rotating half way through.

Next prepare your toppings!

Avocado: With a fork cream together red wine, avocado, and a healthy pinch of salt.

Egg: Slow cook you eggs. Place eggs in water, then on the stove. Bring to a boil, once boiling, remove from heat and let cover for 2 minutes. Remove from water and place in cold water to stop the cooking. Remove the shell and chop.

Tomato Caviar: cut the top off of the tomato so that you can see all the pockets with the seeds. Using a sharp knife, slice in between the meat and the seeds of the tomato so that you are removing the meat from the seeds. Next carefully detach the seeds and they should come right out!

Prosciutto: Chop into pieces, you can either crisp it on the stove for about 3 minutes, or leave as is.

To put the crostini together first put down the avocado, then the egg, top with prosciutto, and tomato caviar, and sprinkle with salt. Enjoy your deliciously healthy and awesome brunch crostini!