California Avocado Mousse and Roasted Figs & Honey Toast

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Roasted figs atop a California Avocado puree on toasted sourdough bread, yummy!


Serves: 2
  large California mission figs, or 12 dried figs
Tbsp.  California olive oil
Tbsp.  local honey, plus more for topping
  ripe, Fresh California Avocados, seeded and peeled
Tbsp.  lemon juice
tsp.  sea salt
slices  crusty sourdough bread, lightly toasted
1/2  tsp.  honey, optional for drizzle
1/8  tsp.  large flake salt, for topping

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


  1. Preheat oven to 375 degrees F. Slice figs in half and toss with olive oil and honey in a small bowl. Roast figs for 10 to 12 minutes until figs blister and become soft. Remove from oven and set aside while you make the avocado mousse.
  2. In the bowl of a food processor, puree avocados until smooth. Add lemon and salt and pulse to combine. Remove from bowl and top toasted sourdough with approximately 1/2 cup avocado puree per slice. Top with roasted figs, drizzle with honey if desires and top with large flake salt.
  3. Store any remaining mousse in a reusable container with all air bubbles removed, and top with a paper towel soaked in lemon juice. Mousse will keep up to two days.

Serving Suggestion: Serve for breakfast or afternoon snack.

Beverage Pairing: Your favorite beverage.

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.


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