California Avocado Toast with Prosciutto, Fennel and Medjool Date

HomeRecipesMeals & DishesAvocado ToastCalifornia Avocado Toast with Prosciutto, Fennel and Medjool Date

Total Time: 9 min

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Cook Time: 4 min

Prep Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 620

Total Fat 35g

Saturated Fat 10g

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 65mg

Sodium 1600mg

Total Carbs 57g

Dietary Fiber 8g

Total Sugars 21g

Protein 24g

Potassium 720mg

Vitamin A 663 IU; Vitamin C 24 mg; Calcium 300 mg; Iron 4 mg; Vitamin D 0 IU; Folate 143 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 30%; Iron 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This Italian-inspired breakfast toast combines salty and sweet to perfection with its use of Medjool dates, manchego cheese and decadent prosciutto.

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Serves: 1

Ingredients
Instructions

1 slice 3/4"-thick country bread 1/2 tsp. Extra virgin olive oil 1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced 1/8 kosher salt 1/4 cup fennel, thinly sliced 1 1/2 Tbsp. Italian parsley 1/2 lemon, juiced 2 slices prosciutto 1 Medjool date, thinly sliced 1 oz. manchego cheese, finely grated

Drizzle sliced bread with olive oil. Toast on a flat top, non-stick frying pan or griddle until golden brown.
Place the avocado slices on top of toasted bread and sprinkle lightly with kosher salt.
Toss fennel slices and parsley in lemon juice, and let sit for a minute.
Tear prosciutto slices into pieces and lay over avocado.
Top with fennel and parsley.
Garnish with date slivers and manchego cheese.

*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.