ADDITIONAL Inspirations€¦ · InspirationsADDITIONAL 2 POACHED PEAR & WHIPPED RICOTTA AVO TOAST...

1PROSCIUTTO-CITRUS AVO TOAST

Turn standard toast into a standout dish with cracked red pepper butter, shaved avocado, minced serrano, fresh grapefruit segments,

and sliced prosciutto.

AVOCADO VERDE TOAST

Top your toast with avocado mash, roasted tomatillo salsa, Chihuahua cheese, pickled onions, and fresh cilantro for the perfect Mexican morning treat.

3GREEK ISLE TOAST

Spread avocado and chickpea hummus over a whole-wheat pita and top with whipped feta, marinated tomatoes, and red onions for a Mediterranean menu star.

GREEN TOAST AND HAM

Layer whipped avocado and goat cheese spread, edamame, shaved prosciutto, and microgreens on top of crispy sourdough for

an elevated take on green toast.

A D D I T I O N A L

Inspirations

POACHED PEAR & WHIPPED RICOTTA AVO TOAST

Top hearty whole-grain toast with sliced and fanned avocado, poached pear, whipped ricotta, and pistachios for a sophisticated anytime toast.

CRAB & GRAPEFRUIT TOAST

Top crispy thick-cut brioche toast with sliced avocado, dressed crab meat, fresh grapefruit segments, shredded carrots, and togarashi for a spicy, tangy toast.

ROASTED CAUL-FLOWER AVO TOAST

Toast sourdough bread in jalapeño butter and layer with avocado, cumin-roasted cauliflower, and a drizzle of cilantro pesto for a spicy veg-forward toast.

Get all of these recipes and more at Foodservice.AvocadosFromMexico.com.

T H E S A U C E B I L I T I E S A R E E N D L E S S

AMAZE AND DELIGHT—365 Days a Year

AVO-POWERED TOASTS

ALWAYSFRESH

The coolest thing since sliced bread is in fact built on toasted, sliced bread! Creative power toasts are one of the fastest-growing sandwich styles, and when they’re slathered with fresh Avocados From Mexico, who can resist? Beautiful, delicious, and quite nutritious, avocado toast is here to stay. Serve a classic avo smash, or explore the globe with inspired toppings and spices. Whatever your signature build may be, fresh Avocados From Mexico are the only foodservice avocado that can and will elevate your tempting toast selection 24/7/365.

Delightfully fresh. No matter how you slice it.

Toast 1 slice sourdough bread, top with 1/3 cup Tajin-Avocado Mash, 1/4 cup Avocado Crab Elotes, 1 Tbsp. crumbled Cotija cheese, and a dusting of extra Tajin. (Makes 1 toast)

For Tajin-Avocado Mash: in a large bowl, combine 8 cups mashed Avocados From Mexico, 1/3 cup fresh lime juice, 1/4 cup Tajin, 3 Tbsp. salt, and 1 Tbsp. pepper. Serve promptly. (Makes 24 servings)

For Avocado Crab Elotes: in a large bowl, combine 2 cups fire-roasted corn, 1/3 cup each diced jalapeños and chopped cilantro leaves, 1/2 cup diced red onion, 1 cup diced Avocados From Mexico, 1/4 cup fresh lime juice, 1/2 cup sour cream, 1 Tbsp. salt, and 1 tsp. pepper. Gently fold in 1 cup cleaned lump crab meat until well incorporated. Store and refrigerate for service. (Makes 24 servings)

Moroccan-Style Avo Toast

Dessert Avocado Toast

Baja Avocado Elotes & Crab Toast

In small bowl, toss 1/4 cup shaved, roasted carrots and 1/3 cup shaved Avocados From Mexico with 1 Tbsp. Spiced Citrus Vinaigrette. In a separate bowl, toss 1/4 tsp. each whole, chopped black peppercorns; whole, chopped toasted cumin; and toasted, crushed pistachios. Spread 1/2 Tbsp. nonfat yogurt atop a piece of Rusk toast. Top with carrot-avocado mixture, spice and nut mixture, and 1/4 tsp. sea salt. Serve immediately. (Makes 1 toast)

For Spiced Citrus Vinaigrette: in a blender, place 1 tsp. each whole cumin, whole red pepper flakes, fresh thyme, and salt, 1 smashed clove garlic, 1/4 cup fresh orange juice, 2 Tbsp. fresh lemon juice, 1 tsp. white wine vinegar, 3/4 cup olive oil and 1 tsp. honey. Process until smooth. Store until service. (Makes 24 servings)

Toast 1 slice brioche and cool slightly; spread evenly with 2 Tbsp. Avocado Cream Cheese Frosting. Top with 3 avocado slices, 2 Tbsp. dark chocolate shavings, and 2 fresh sliced strawberries. (One Serving)

For Avocado Cream Cheese Frosting:Combine 4 oz. unsalted butter, 4 oz. cream cheese, 1 cup powdered sugar in a mixer with a paddle attachment and mix on high speed until fluffy and well-combined; add 1/2 tsp. salt and 1/2 peeled, pitted and pureed Avocados From Mexico and mix on low speed just until avocado and sugar are fully combined. (Makes 3 cups or 24 servings)

Buttery avocado ribbons add delicious value and elegant plate appeal to this North African-inspired “anytime” toast.

Say hello to toast for dessert with this crave-worthy concoction of sweet avocado cream cheese, juicy strawberries, and rich dark chocolate.

Only two things can make Baja-style street corn even tastier—fresh lump crab meat and fresh Avocados From Mexico.

Avocado Toast with Tabasco Yogurt Top a slice of toasted whole-wheat bread with 1/2 mashed Avocado From Mexico. Drizzle with 2 Tbsp. Tabasco Yogurt. Slice diagonally and serve immediately. (Makes 1 toast)

For Tabasco Yogurt: in a large bowl, combine 2 cups plain yogurt with 1 tsp. Tabasco sauce. Store and refrigerate until service. (Makes 24 servings)

Freshly toasted bread, chunky avocado mash, and tangy Tabasco yogurt make for a healthy breakfast with a zesty kick.

The best way to top a rich and sweet goat cheese toast is with tangy, bright, and creamy Avo-Pear Chutney.

Goat Cheese Toast with Avo-Pear ChutneyToast 1 slice pretzel bread.

Top with 2 Tbsp. whipped goat cheese, 1 slice prosciutto, 2 Tbsp. each Avo-Pear Chutney and chopped baby arugula, and 1 tsp. toasted sunflower seeds. Serve immediately. (Makes 1 toast)

For Avo-Pear Chutney: in a large pot, place 4 peeled, cored, and diced Bosc pears. Add 2 minced shallots and 2 Tbsp. olive oil and sauté over medium heat until shallots

are translucent. Add 1/2 cup each water and diced dried apricots, 1/4 cup each honey and whole-grain mustard, and reduce heat to low. Simmer 20 minutes until water is absorbed and fruit is soft. Remove from heat and add 2 Tbsp. champagne vinegar. Season to taste with salt and pepper. When cool, stir in 4 peeled, pitted, and diced Avocados From Mexico. Store and refrigerate until service. (Makes 24 servings)