Wednesday, January 21, 2009

Hot Avocado and Tomato Salad

Having bought a quantity of avocados in the market and made a very successful soup with some of them, I noticed that a bowl of tasteless, out-of-season tomatoes were in the kitchen waiting to be used up. So this dish came about. And an excellent salad/hors d’oeuvre it is, too.


You will need:
Pepper and salt
Toasted breadcrumbs
Olive oil

Into a nice-looking ovenproof dish pour some vinegar. On it place sliced tomatoes. Dust with pepper and salt.
Now press at least two cloves of garlic over the tomatoes.
Take the flesh from an avocado, and dot small pieces of it over the tomatoes (you might need more than one avocado – depending on its size and the size of your dish.
Sprinkle toasted breadcrumbs on top, and dribble olive oil over all – coating the breadcrumbs.
Shove the dish into a hot oven for half an hour – preferably when you are cooking the main course in it (for economy).
Up until the avocado bit you can prepare the tomato part well before wanted. But after dotting the just-opened avocado flesh over the tomatoes and completing the crumbs and oil addition, do not delay in putting this hot salad into the oven.