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APPETIZER RECIPE: BLT & Guacamole Crostini

A guacamole BLT transformed into crostini hors d’oeuvre. Photo courtesy California Avocado Commission.

 

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
  •  

    *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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