Ingredients
- 1 EA Sourdough toast slice, 1/2" thick
- 1 c Fig jam, prepared
- 1 c Avocados From Mexico, mashed
- 1 c Baby arugula, fresh
- 4 EA Avocados From Mexico, rose
- 16 EA Fig, fresh, quartered
- 8 EA Prosciutto slices, thin, rolled
- 3 Tbsp Olive oil
- 3 Tbsp Local honey
- 1/4 c Goat cheese, crumbled
- 4 tsp Basil, fresh, chopped
- 1 tsp Sea salt flakes
Instructions
- Place 1 slice toasted sourdough bread on a work surface.
- Spread ¼ cup fig jam evenly across sourdough toast. Top fig jam with ¼ cup avocado mash.
- Place ¼ cup arugula over entire toast, on top of avocado mash.
- To make an avocado rose, take one half of a peeled and pitted avocado and place the flat face down on a cutting board. Slice the avocado into ⅛″ slices lengthwise. Fan out the avocado into a long line on the cutting board so that the slices are just overlapping each other. From one end, begin curling the avocado slices inward toward the center. Continue curling until all slices are shaped into a rose.
- Place avocado rose in the center of the toast, on top of arugula.
- Place 2 quartered figs and 2 slices of prosciutto on top, surrounding avocado rose.
- Place prepared toast onto a serving plate; drizzle with 2 teaspoons each of olive oil and honey.
- Garnish with 1 tablespoon goat cheese and 1 teaspoon chopped basil. Sprinkle with sea salt flakes and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
