RECIPES

Bacon California Avocado and Tomato Club

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Ingredients

Serves: 12
24    Baguette Croutons (recipe follows)
2 1/2    each Fresh California Avocados*
1/2  tsp.  lemon juice, fresh
  slices crisp cooked bacon, cut into thin strips
cup  micro sprouts or micro greens
  As needed  Roasted Cherry Tomatoes (recipe follows)
1/4  cup  basil pesto, thin consistency
    Baguette Croutons (Yield: 24 each)
24    thin slices of 2" diameter baguette
  As needed  Melted butter, as needed
    Roasted Cherry Tomatoes (Yield: 1 batch)
cups  cherry tomatoes, cut in half
Tbsp.  olive oil
    Lemon Aioli (Yield: 1/2 cup)
1/2  cup  mayonnaise
tsp.  lemon juice, fresh

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Baguette Croutons:

  1. Brush one side of the baguette slices with melted butter.
  2. Bake at 375 degrees F until lightly toasted, about 15 minutes.  Cool.

Roasted Cherry Tomatoes:

  1. Slice tomatoes in half and toss with olive oil.
  2. Roast at 400 degrees F until lightly browned, about 15 – 20 minutes.  Cool.

Lemon Aioli:

  1. Mix together mayonnaise and fresh lemon juice.

Bacon California Avocado and Tomato Club:

  1. Coarsely mash the avocado and mix it with the fresh lemon juice.
  2. Top each crouton with 1 Tbsp. of the mashed avocado mixture.
  3. Top with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.
  4. Drizzle with pesto.  Serve immediately.
  5. Servings of 2 each

*Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger size avocados adjust the quantity accordingly.

Deborah Branby

Chef/Owner Deborah Branby of The Cheese Board, Reno, Nevada

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