Sometimes, it’s the littlest things that can make you say “wow”. I needed to create an avocado recipe and I had no idea where I was going to begin. Don’t get me wrong, I love avocados – a lot. I eat several of them a week. But coming up with an avocado recipe that is a game changer, that’s a different story. I needed something that was beyond the standard guacamole.
Growing up in California, I ate avocados all of the time. In fact, my favorite sandwich of all time is a BLTA. Crisp bacon, crunchy lettuce, juicy tomato and sweet avocados sandwiched between tangy sourdough bread with gobs of mayo will make me swoon every. single. time.
I was brainstorming with my husband about avocado recipes and his first contribution was “Bacon Wrapped Avocado”. Sounds interesting, but as a food blogger you have to consider the end photograph and I just kept visualizing a blob of brown bacon. Not so pretty, but I bet it would be incredibly tasty. Then I moved on to Avocado Creme Brulee, but it’s been done and I wanted something a little more “home cook friendly”. My next thought was an Avocado Panna Cotta (like this beautiful specimen from Winnie @ Healthy Green Kitchen) with something savory on top, but I just couldn’t wrap my mind around it completely. Then it hit me. What about incorporating the husbands bacon & avocado idea into a a BLTA, but deconstructed?
I knew I had to make it. I went for a cubed rustic bread that would stand up to the juicy tomatoes and mayonnaise and added in oven-friendly chiffonade spinach in lieu of watery iceberg. Lastly I added crisp bacon bits and a dash of S&P and we were off to the races. I stuffed it into avocado halves that were brushed with a bit of lemon juice to keep them from turning brown and baked them for 10 minutes to crisp up the bread stuffing.
Husbands comments: “mmmm” “wow” “yum” (Or something like that)
My comments: “We need to eat this again, tomorrow and the next day and the next day”.
It’s really good. Really.
It’s a quick and easy dish to make and if you love BLTA’s like I do, you will be glad you did. Enjoy!!
Try this super easy recipe for a lunch for 2 or as a side dish for 4.
- 2 large Hass Avocados
- 1 teaspoon lemon juice
- 1 ½ cups small cubed rustic bread
- 1 medium tomato, cored, diced
- 1/3 cup spinach leaves, thinly sliced
- ¼ cup cooked bacon, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 400 degrees F. Halve the avocados and pit. Brush inside and out with the lemon juice. Place on a parchment lined baking sheet. Set aside.
- In a medium bowl add the bread, tomato, spinach, bacon, mayonnaise, salt and pepper. Toss lightly to combine. Fill each avocado half with ¼ of the bread mixture, packing lightly.
- Bake for 10-13 minutes, or until the bread stuffing begins to brown. Remove and serve immediately.