Avocado butter on toast with tomato salsa - recipe we are still playing with

By jeff and alli -

 Rees made this recently based on a Yotam Ottolenghi recipe.  The following is what Rees made.  We want to try Yotam's recipe more closely but we were using what we had on hand.  Yotam called for butter, and we omitted that, and I think we will continue to leave it out.  Maybe it would be better with, but it was still good without the extra fat.  The tomato salsa was really good on top.

Avocado Butter on toast with Tomato Salsa 

Serves 2-4

Ingredients:

2-3 very ripe avocados (about 9 oz of flesh)

3 limes (want about 2 tsp zest & 2 Tbsp juice)

salt

1 tsp fennel (this wasn't in the recipe but what we included since we didn't have tarragon)

1/2 cup fresh tarragon, roughly chopped (we didn't have this but would like to try it)

1/2 cup fresh dill, roughly chopped (I noticed Rees didn't use all of the half cup)

7 oz cherry tomatoes, quartered

2 Tbsp olive oil

black pepper

4 slices of bread

1 small garlic clove, peeled and halved

1/4 tsp cumin


Directions:

1. Put avocado in bowl of a small food processor with half the lime zest, half the lime juice, 1/2 tsp salt and fennel if using.  Blitz until smooth, scraping down the sides of bowl as needed.  Transfer to a small bowl along with two-thirds of the tarragon (if using) and dill.  Fold in the herbs and refrigerate for 10 minutes.

2. Make the salsa: Mix together the tomatoes, remaining lime zest, remaining lime juice and the oil with a good grind of black pepper.  Set aside until ready to serve.

3. Grill or toast bread, then rub one side of each piece with the cut side of your garlic.  Spread avocado butter on toast, then top with tomato salsa.  Sprinkle with cumin and remaining herbs, if you want.  (Rees thought the herbs sprinkled on top was too much, and I didn't know about that step so didn't try it).  Finish with grind of pepper and serve.  



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