Bauman College Programs

Author Topic: Avocado and Orange Crostini  (Read 1960 times)

Offline KimW

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Avocado and Orange Crostini
« on: May 11, 2008, 09:23:29 PM »
I just had dinner at AVA in San Anselmo and had the most delicious appetizer.  It was actually served with thin slices of dried tuna; however,  the tuna was completely unnecessary.  At AVA it was served on a toasted sweet bread, almost a brioche or challah.  It would be tasty on any bread or cracker, or even served over a bowl of warm grains.

Avocado and Orange Crostini

2 ripe delicious organic avocados, sliced into small pieces (1/2" dice)
1 orange peeled and sliced, pith removed (1/2" pieces)
3 meyer lemons juiced
1/4 C arbequina olive oil
pinch salt
pinch pepper

Make the dressing:
Whisk together meyer lemon juice and oilve oil, add pinch of salt and whisk until dissolved. 

Peel and slice avocados.   Peel and chop oranges.
Toss with dressing, add salt and pepper to taste.  Use a liberal amount of dressing.

Serve on toasted bread, your favorite gluten free crackers or a bowl of warm grains.



« Last Edit: May 11, 2008, 09:26:22 PM by KimW »