RECIPES

Mini California Avocado Toast Trio

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Ingredients

Serves: 8
    California Avocado Crab Toast
  Fresh California Avocados, firm but ripe
  As needed  Sea salt, to taste
  As needed  Ground pepper, to taste (per the recipe instructions)
1/4  lb.  claw crabmeat, picked over
oz.  fresh lemon juice (from about 1 lemon)
1/4  cup  mayonnaise
1/4  cup  micro greens
  radishes, fine julienne
  Baguette “Toasts” (recipe follows)
    California Avocado BLT Toast
  slices of thick cut bacon, cooked crisp and cut 5 square pieces per slice (about 1”x1”)
  Fresh California Avocado
  As needed  Salt and pepper, to taste
1/2  cup  small grape tomatoes, cut in half
1/2    small head of Iceberg or romaine lettuce, finely shredded
  Baguette “Toasts” (recipe follows)
    California Avocado Lime Brûlée Toast
  Fresh California Avocado
1 1/2  oz.  fresh lime juice
  As needed  Sea salt, to taste
tsp.  brown sugar
oz.  candied almonds
  As needed  Lime zest, from 2 large limes
  Baguette “Toasts” (recipe follows)
    Baguette "Toast"
  baguette yielding approximately 16 slices
tsp.  olive oil

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

Instructions

CALIFORNIA AVOCADO CRAB TOAST
Serves: 8 (2 toasts/serving)

  1. Cut the avocado into quarters, remove the pit, then scoop out the fruit or peel the skin from each quarter, then cut in half again horizontally.
  2. Sprinkle with salt and pepper to taste, and slightly mash the avocado with a fork so it retains some avocado shape.
  3. In another small bowl, gently stir the crabmeat with lemon juice and season with salt.
  4. Prepare the toast according to the recipe.
  5. Top the toasts with the slightly mashed avocado wedges, add a 1 teaspoon mayonnaise (from a squirt bottle) top with the crab mixture. Finish with julienned radish and a few sprigs of micro greens. Serve immediately.

*fork indentions in the avocado is a neat visual cue and recommended

CALIFORNIA AVOCADO BLT TOAST
Serves: 8 (2 toasts/serving)

  1. Cook bacon until crisp. Blot the extra grease with a paper towel then cut into 1”x1” squares.
  2. Cut the avocados into quarters, remove the pit, then scoop out the fruit or peel the skin from each quarter, then cut in half horizontally.
  3. Sprinkle with salt and pepper, then cut into 8ths. Slightly mash the avocado with a fork so that the avocado retains some of its shape.
  4. Prepare the toast according to the recipe.
  5. To assemble, top the warm toasts with the slightly mashed California Avocado wedges. Layer with a thick bacon square, a few shreds of lettuce and one-half of a small grape tomato and a freshly cracked black pepper. Serve immediately.

*fork indentions in the avocado is a neat visual cue and recommended

CALIFORNIA AVOCADO LIME BRÛLÉE TOAST
Serves: 8 (2 toasts/serving)

  1. Cut the avocado into quarters and remove the pit. Scoop out the fruit or peel the skin from each quarter, then cut in half horizontally.
  2. Sprinkle with salt and slightly mash the avocado with a fork so that the avocado retains some of its shape.
  3. Squeeze fresh lime juice on the avocados, reserving about a third for finishing.
  4. Heavily sprinkle brown sugar on each piece and then caramelize the sugar with a kitchen torch until it is melted and slightly burnt.
  5. Prepare the toast according to the recipe.
  6. To assemble, top each warm baguette toast with a California avocado wedge.
  7. To garnish, stick the candied almond slices, point first, into the avocado, spritz with remaining lime juice, finish with lime zest. Serve immediately.

* Use a butane torch to caramelize the sugar

*For an attractive presentation, use a fork to make parallel indentations in the avocado wedges

BAGUETTE “TOAST”
Yield: 16 slices

  1. Turn on the grill to a med-high setting.
  2. Cut the bread on the diagonal into 1/4-inch-thick slices. Arrange on a baking sheet and brush with 2 tsp. of the olive oil.
  3. Grill the slices, turning them over once, until golden brown, about 30 seconds per side.
  4. Do not over toast. The toasts should not be brittle.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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