First recipe I have tried from my new “Simple” book by Yotam Ottolenghi. I was flicking through this morning and stumbled across this beauty knowing I had a few over ripe avocados in the fruit bowl ( they were going to end up as guacamole on fajitas for tea).
Simple and delicious and I will probably add a bit of chilli next time.
2 slices of thick crusty bread per person. ( 8 )
3 extra ripe large avodacos ( mushy)
60g butter – warm
2 limes – zested and juiced
1.5 packs of cherry tomatoes
2 tbsp capers – chopped fine
2 large cloves of garlic cut in half
salt and black pepper
1.5 tbsp Olive oil
1 tsp toasted cumin seeds ( i didnt have any in)
15g Chopped tarragon leaves ( I only had dried but used a tiny pinch as it can be very over powering)
Put the butter, avodaco, half the lime zest, half the lime juice and a pinch of salt into a blender and whizz together until smooth. put in a bowl and add the half of the tarragon/cumin seeds.
For the salsa, cut the cherry tomatoes into small chunks and mix with the chopped capers and the rest of the lime juice and zest, olive oil and a grind of black pepper.
Grill the bread on both sides and then rub the cut garlic cloves across the top of each slice.
Spread with the avocado butter, top with salsa and then sprinkle the rest of the tarragon and cumin seeds on top and a grind of black pepper.
If you wanted to take it a step further you could stick a poached egg on top!