Bacon California Avocado and Tomato Club

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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


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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