Roasted figs atop a California Avocado puree on toasted sourdough bread, yummy!
California Avocado Mousse and Roasted Figs & Honey Toast
|8||large California mission figs, or 12 dried figs|
|1||Tbsp.||California olive oil|
|2||Tbsp.||local honey, plus more for topping|
|2||ripe, Fresh California Avocados, seeded and peeled|
|2||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
- 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.
- 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.
- 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.