California Avocado season has ended.

California Avocado Toast with Prosciutto, Fennel and Medjool Date

Total time:

9 min

Prep time:

5 min

Cook time:

4 min

Nutritional Highlights (Per serving) See Full
620 Calories
35 g Fat
8 g Fiber
1600 mg Sodium
57 g Carbs
California Avocado Toast with Prosciutto, Fennel and Medjool Date

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

Ingredients

Serves: 1

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
2 slices prosciutto
1 Medjool date, thinly sliced
1 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.

Instructions

  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.
Nutrition information per serving

Calories 620
Total Fat 35 g (Sat 10 g, Trans 1 g, Poly 3 g, Mono 13 g)
Cholesterol 65 mg
Sodium 1600 mg
Potassium 720 mg
Total Carbohydrates 57 g
Dietary Fiber 8 g
Total Sugar 21 g
Protein 24 g

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.

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Plow in San Francisco

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