Avocado Mousse And Melba Toast Food

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

AVOCADO AND CILANTRO MOUSSE

Steps:

• Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
• Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
• Pour 1/4 cup water in a small bowl.
• Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
• Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
• Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.

AVOCADO MOUSSE AND MELBA TOAST

Steps:

• Avocado Mousse.
• Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth.
• Add mayonnaise and process until well combined.
• Transfer to a large bowl and stir through chives and tabasco.
• Whisk together gelatine and hot water until gelatine dissolves.
• Stir 1/4 cup of avocado mixture into gelatine.
• Return to avocado mixture, season to taste and mix well.
• Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set.
• Invert onto serving plates and serve with melba toast.
• Melba Toast.
• Preheat oven to 180 degrees celsius.
• Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten.
• Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden.
• Can be made early in the day and stored in an air tight container ready for serving that night.

CHEESY MELBA TOAST RECIPE

Steps:

• place 12 melba toast on a baking pan.
• preheat oven to 400.
• spread 1 tbsp whipped dressing over each melba toast.
• grade chedder cheese.
• top each melba toast with enough cheese as desired.
• cook for 5 to 10 minutes in oven or until cheese is melted.
• note. you can also try vegetable melba toasts, or cooking them on a plate in the microwave until the cheese melts.

PROPER MELBA TOAST

Steps:

• Toast the bread slices on both sides, under the grill or use a bread toaster.
• Cut off the crusts, lay the slices flat on a cutting board, put your hand on top of it, and using a serrated knife slide through the bread to split it, or hold it in your hand and cut through it rotating the slice of bread.
• If you want, cut these thin slices into a triangle.
• Do these above steps while the bread is still warm otherwise the bread will crumble or break.
• Then you toast the untoasted sides under the grill until golden.
• The sides will curl up; keep your eye on them because this will go very quick.
• This can be made well in advance and kept in a tin.

MELBA TOAST

Steps:

• Preheat the broiler to high and toast the bread lightly on both sides.
• Cut off the crusts and then, holding the toast flat, slide a sharp knife between the toasted edges to split the bread so that you now have 8 slices that are toasted only on one side.
• Cut each piece into 4 triangles, and then toast under the broiler, untoasted sides uppermost, until golden and the edges curl.
• Serve warm with soup.
• Alternatively, make Melba toast earlier in the day, and warm for a short time in the oven at 170ºC/ 325ºF/ Gas Mark 3 before serving.

AVOCADO BREAKFAST TOAST

Steps:

• Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
• Butter both sides of the bread slices.
• Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
• Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
• Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

MUSHROOM AND AVOCADO TOAST

Steps:

• Heat oil in a large pan and saute onions.
• Add garlic and mushrooms and cook until mushrooms have wilted, but are not mushy.
• Add the diced avocado, season with salt and pepper and remove from heat as soon as avocado is warmed.
• Meanwhile, grill the baguette slices on both sides.
• Place toast onto plate and top with cooked mushrooms.
• Drizzle with a small amount of olive oil and balsamic vinegar.
• Top with grated parmesan and chopped tarragon.
• Serve warm.

AVOCADO MOUSSE

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.