06.09.2017

Our new favourite recipe – Mediterranean avocado toast

Our new favourite recipe – Mediterranean avocado toast

Think avocado on toast is boring? Think again! Denise from the online blog foodlovin has come up with a mouth-watering avocado snack with a Mediterranean twist. Here’s the recipe.

There’s no getting away from the avocado these days. Despite being favourite foodie insider a few years ago, this small green fruit now has countless fans. And yes, you read it right – the avocado is actually a fruit! Today we talk about where avocadoes grow, how they should be stored and the best way to prep them. 

 

All about avocadoes

 

Among some 400 different types of avocado, the Fuerte and Hass varieties are the most popular. Both of these avocadoes came from Southern Mexico and enjoy a rich history. First brought to Europe in the 16th century, they have remained a popular and versatile ingredient in salads, desserts and even pasta sauces ever since. Today avocadoes are grown throughout South Africa, South America, Australia, California and Southern Europe.  

 

Ready to eat?

 

Regardless of where they are cultivated, avocadoes are always picked when still hard and left to ripen after harvesting. Most of the avocadoes in our supermarkets are not yet ready to eat and should be left to soften for a couple of days first. Check ripeness by gently squeezing the fruit. If the flesh feels soft beneath the skin, the avocado is ready to eat.

 

But what if you buy an avocado and don’t have time for it to ripen naturally? Our tip is to pop it in a paper bag with an apple. Apples release gases that speed up the ripening process. If, on the other hand, the avocado is ripening too quickly, simply store it in the fridge to slow the process down.

 

A true all-rounder

 

Avocados are easy to prep. Cut the fruit lengthwise down to the stone and simply twist the two sides apart. Once an avocado has been cut open, the flesh quickly turns an unsightly brown. As the stone contains enzymes that keep the flesh fresher for longer, you can leave it inside to help prevent this happening. Dabbing lemon juice onto the flesh is another alternative.

 

Once opened, simply scoop the flesh out using a spoon. If you want neat slices, you can use a peeler to remove the skin first.

 

But enough of the theory – let’s talk about the eating! Avocado tastes great in salads, smoothies or sandwiches – either sliced or as a creamy guacamole spread. And because we love this superfood at Vapiano, we asked blogger Denise from foodlovin to create a fun, avocado-based snack for us. Denise has made her hobby her job and now works as a blogger, food stylist, recipe writer and communications consultant for the food industry. She lives in Düsseldorf and is always inspired by new culinary ideas on her travels.

 

Denise tapped into Vapiano’s Mediterranean theme to create roasted avocado bread with tomatoes and sheep’s cheese. Take a look at the photos. Bet you can’t wait to try it out at home!

Ingredients for 4 people:

4 slices of rustic artisan bread

4 tablespoons of olive oil

1 garlic clove

2 ripe avocadoes

30 g sundried tomatoes in oil  

4 teaspoons of pine nuts 

30 g pitted black olives

50 g sheep’s cheese

2 teaspoons of lemon juice

2 tablespoons of olive oil

½ teaspoon of mustard

½ teaspoon of honey

Salt, pepper and chilli flakes to taste

Preparation:

1. Pat the tomatoes dry and cut into slices. Slice the olive in half. Crumble the sheep’s cheese by hand. Roast the pine nuts gently in a small pan with no oil. Mix everything in together in a bowl.

 

2. Make a vinaigrette by mixing the olive oil, mustard, honey and lemon juice. Half the avocadoes, and remove the stone. Scoop out the flesh and cut it into strips. Drizzle with 1 teaspoon of lemon juice. Season with salt, pepper and chilli flakes.

 

3. Brush both sides of the bread with olive oil. Half the garlic clove and rub the side with no skin over the bread. Sprinkle sea salt over the bread and roast each slice in a pan with no oil until golden-brown. 

 

4. Arrange the avocado slice on the bread. Top with the tomato-olive mix and drizzle with the vinaigrette. Add salt and pepper to taste.

Author
Denise

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