BACON CALIFORNIA AVOCADO AND TOMATO CLUB

Recipe Provided By Chef/Owner Deborah Branby of The Cheese Board, Reno, Nevada

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 12

Ingredients

  • 24.00024 Baguette Croutons (recipe follows)
  • 2.5002 ½ each Fresh California Avocados*
  • 0.500½ tsp. lemon juice, fresh
  • 4.0004 slices crisp cooked bacon, cut into thin strips
  • 1.0001 cup micro sprouts or micro greens
  • 0.000 Roasted Cherry Tomatoes (recipe follows)
  • 0.250¼ cup basil pesto, thin consistency
  • 0.000

    Baguette Croutons (Yield: 24 each)

  • 24.00024 thin slices of 2" diameter baguette
  • 0.000 melted butter, as needed
  • 0.000

    Roasted Cherry Tomatoes (Yield: 1 batch)

  • 2.0002 cup cherry tomatoes, cut in half
  • 1.0001 Tbsp. olive oil
  • 0.000

    Lemon Aioli (Yield: 1/2 cup)

  • 0.500½ cup mayonnaise
  • 1.0001 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