California Avocado Toast with Prosciutto, Fennel and Medjool Date

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Nutritional Highlights (per serving)

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35 g
Total Fat
57 g
Total Carbs
24 g
65 mg
 California Avocado Toast with Prosciutto, Fennel and Medjool Date

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


Serves: 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
  slices prosciutto
  Medjool date, thinly sliced
oz.  manchego cheese, finely grated

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


  1. Drizzle sliced bread with olive oil. Toast on a flat top, non-stick frying pan or griddle until golden brown.
  2. Place the avocado slices on top of toasted bread and sprinkle lightly with kosher salt.
  3. Toss fennel slices and parsley in lemon juice, and let sit for a minute.
  4. Tear prosciutto slices into pieces and lay over avocado.
  5. Top with fennel and parsley.
  6. Garnish with date slivers and manchego cheese.
Calories 620
Total Fat 35 g
Trans Fat 1 g
Saturated Fat 10 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Total Carbs 57 g
Dietary Fiber 8 g
Total Sugar 21 g
Protein 24 g
Cholesterol 65 mg
Sodium 1600 mg
Potassium 720 mg

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%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Maxine Siu

Plow in San Francisco

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