Summer tomatoes are flavorful, juicy and abundant. They bring a sweet flavor to our favorite recipes. Tomato and Avocado Stack makes a fun appetizer.
Tomatoes come in dozen of varieties and in all shapes, sizes and colors. If you need to keep your tomatoes for a day or two, keep them in a brown paper bag at room temperature which allow them to continue to ripen without spoiling.
Combine tomato and avocado for a refreshing appetizer.
Creamy avocado provide a healthy fat to the dish. Great in salad, but also good in breads, soups, savory dishes and desserts.
The presentation of this dish is stunning. If you don’t have a cookie cutter, or would like to make molds, you can have PVC pipe from the hardware store cut to order.
You don’t need to grease the molds, as the fat in the avocado will prevent from sticking.
- 1 Tablespoon White Balsamic Vinegar
- 3 Tablespoons olive oil, divided
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Juice of 2 lime
- 1 cup Shitake mushrooms, cleaned and sliced
- 1 clove garlic, minced
- 2 avocados, peeled
- 2 Tablespoon lemon juice
- 1 large tomato, peeled, seeded, and diced finely
- In a small bowl, whisk together vinegar and 2 tablespoons of olive oil until dressing emulsified. Season with salt, pepper, and lime juice.
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Add mushrooms and cook 3-4 minutes or until mushrooms release their water, add garlic and cook another minute. Remove from heat and toss with 3 tablespoons of the dressing.
- In a food processor, pulse the avocado and lemon juice until smooth.
- Using a cookie cutter, spoon about ¼ cup of avocado cream as a base, making a well in the center for the mushrooms.
- Place mushroom mixture inside of the avocado, and spread another tablespoon of avocado cream on top.
- Spread ¼ of the tomatoes on top of the avocado and remove the cookie cutter gently.
- Repeat with remaining ingredients.