December 29, 2011 at 8:30 am
· Filed under Appetizers/Hors d’Oeuvre, Recipes
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A guacamole BLT transformed into crostini hors d’oeuvre. Photo courtesy California Avocado Commission. |
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What’s better than a BLT?
Well, there’s a turkey BLT and our favorite, the chicken salad BLT.
And then there’s the guacamole BLT. Guacamole can be added to any of the above; or turn the concept into bite-size crostini—BLT appetizers. Microsprouts stand in for the lettuce; or you can substitute arugula, watercress or other flat lettuce.
This recipe was developed by Deborah Branby, chef/owner of The Cheese Board in Reno, Nevada, and provided to us by the California Avocado Commission.
We’re serving it on New Year’s Eve.
Ingredients
24 baguette croutons (recipe below)
2-1/2 avocados*
1/2 teaspoon lemon juice, fresh
4 slices crisp cooked bacon, cut into thin strips
1 cup micro sprouts, micro greens, arugula or cress
Roasted cherry tomatoes (recipe below)
1/4 cup basil pesto, thin consistency
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*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.
BAGUETTE CROUTONS RECIPE
Ingredients
Yield: 24 slices
24 thin slices of a 2″ diameter baguette
Melted butter, as needed
Preparation
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 RECIPE
Ingredients
2 cups cherry tomatoes, cut in half
1 tablespoon olive oil
Preparation
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 AÏOLI RECIPE
Ingredients
Yield: 1/2 cup
1/2 cup mayonnaise
1 teaspoon lemon juice, fresh
Preparation
1. Mix together mayonnaise and fresh lemon juice.
CROSTINI ASSEMBLY
1. Coarsely mash the avocado and mix it with the fresh lemon juice.
2. Top each crouton with 1 tablespoon 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.
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