BACON CALIFORNIA AVOCADO AND TOMATO CLUB
Author: Chef/Owner Deborah Branby of The Cheese Board, Reno, Nevada
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
24.000
24
Baguette Croutons (recipe follows)
-
2.500
2 ½
each Fresh California Avocados*
-
0.500
½
tsp.
lemon juice, fresh
-
4.000
4
slices crisp cooked bacon, cut into thin strips
-
1.000
1
cup
micro sprouts or micro greens
-
0.000
Roasted Cherry Tomatoes (recipe follows)
-
0.250
¼
cup
basil pesto, thin consistency
-
0.000
Baguette Croutons (Yield: 24 each)
-
24.000
24
thin slices of 2" diameter baguette
-
0.000
melted butter, as needed
-
0.000
Roasted Cherry Tomatoes (Yield: 1 batch)
-
2.000
2
cups
cherry tomatoes, cut in half
-
1.000
1
Tbsp.
olive oil
-
0.000
Lemon Aioli (Yield: 1/2 cup)
-
0.500
½
cup
mayonnaise
-
1.000
1
tsp.
lemon juice, fresh
Instructions
Baguette Croutons:
- Brush one side of the baguette slices with melted butter.
- Bake at 375 degrees F until lightly toasted, about 15 minutes. Cool.
Roasted Cherry Tomatoes:
- Slice tomatoes in half and toss with olive oil.
- Roast at 400 degrees F until lightly browned, about 15 – 20 minutes. Cool.
Lemon Aioli:
- Mix together mayonnaise and fresh lemon juice.
Bacon California Avocado and Tomato Club:
- Coarsely mash the avocado and mix it with the fresh lemon juice.
- Top each crouton with 1 Tbsp. of the mashed avocado mixture.
- Top with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.
- Drizzle with pesto. Serve immediately.
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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