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BACON CALIFORNIA AVOCADO AND TOMATO CLUB

Prep Time: 0 min
Cook Time 0 min
Total Time 0 min

Serves 12

5.00000 of 5 1 Rating


Author:Chef/Owner Deborah Branby of The Cheese Board, Reno, Nevada
Recipe Provided By the California Avocado Commission, for foodservice use

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Ingredients

  • 24 Baguette Croutons (recipe follows)
  • 2 ½ each Fresh California Avocados*
  • ½ tsp. lemon juice, fresh
  • 4 slices crisp cooked bacon, cut into thin strips
  • 1 cup micro sprouts or micro greens
  • Roasted Cherry Tomatoes (recipe follows)
  • ¼ cup basil pesto, thin consistency
  • Baguette Croutons (Yield: 24 each)

  • 24 thin slices of 2" diameter baguette
  • melted butter, as needed
  • Roasted Cherry Tomatoes (Yield: 1 batch)

  • 2 cups cherry tomatoes, cut in half
  • 1 Tbsp. olive oil
  • Lemon Aioli (Yield: 1/2 cup)

  • ½ cup mayonnaise
  • 1 tsp. lemon juice, fresh

Instructions

Baguette Croutons:

  1. Brush one side of the baguette slices with melted butter.
  2. Bake at 375 degrees F until lightly toasted, about 15 minutes.  Cool.

Roasted Cherry Tomatoes:

  1. Slice tomatoes in half and toss with olive oil.
  2. Roast at 400 degrees F until lightly browned, about 15 – 20 minutes.  Cool.

Lemon Aioli:

  1. Mix together mayonnaise and fresh lemon juice.

Bacon California Avocado and Tomato Club:

  1. Coarsely mash the avocado and mix it with the fresh lemon juice.
  2. Top each crouton with 1 Tbsp. of the mashed avocado mixture.
  3. Top with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.
  4. Drizzle with pesto.  Serve immediately.
  5. Servings of 2 each

*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.


Nutrition Information per Serving

There is no nutrition information available for this recipe.


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