I don’t think there’s an avocado recipe out that I have not tried; just take a look at these dishes on my food blog! Seven years ago I posted my first ever baked avocado with egg, tomato, and bacon. It was scrumptious, except eating from the avocado shell was a bit awkward. Today’s recipe is a slightly deconstructed baked avocado. By removing the shell, it opened up more serving opportunities. My dish shows one sample of how to use baked avocado but you could easily swap out the lettuce for latkes or atop cooked fish fillets. If looking for other creative ways to utilize this green fruit, click here.
lettuce (your choice)
2 tomatoes, roughly chopped
2 slices bacon, cooked and roughly chopped
2 ripe avocados
shredded mozzarella or your favourite melting cheese
extra-virgin olive oil
sea salt and freshly ground black pepper
Preheat oven to 350f (180c).
Grab a baking tray and line with parchment paper or tin foil. Next, cut the avocados in half and remove the stones. Using a kitchen spoon, carefully scoop out the flesh. Place this on the baking tray and repeat the process for the other avocado. Drizzle extra-virgin olive oil over avocado and season with salt and pepper. Add bacon and tomatoes. Top with cheese and bake in the oven for 20 minutes or until cheese has melted. Use a spatula to lift avocado from the baking tray and place atop lettuce.
the culinary chase’s note
Add salsa or pesto to the avocado for added flavour. Enjoy!