Chimichurri Crushed Avocado Toast (V)
Taking the game to the Shoreditch hipster brunches! Forget about their overpriced chilli flaked toast; you can do better at home by adding a chimichurri flavour flair to lush avocado.
// Get ready to cook:
1. Cut the avocado in half and then in half again so you have 4 equal quarters. Pull the quarters apart, de-seed then remove the peel; add flesh into a bowl. Add 1 Tbsp Cuban Chimichurri and using a fork, mash the avocado to desired texture – we like it chunky. Set aside.
2. Cut the mushroom into large chunks. Heat a pan to medium-high heat. Add 1 Tbsp oil and mushrooms. Pan fry for 1-2mins until browned and cooked. Add 1 Tbsp Cuban Chimichurri and cream cheese; mix well and heat for 30 sec. Remove from heat.
3. Toast sourdough slices and spread with butter. Spread each slice with crushed avocado and top with mushrooms and chimichurri-cream cheese sauce. Brunch is served!
2 Tbsp (30g) Cuban Chimichurri
2 Slices Sourdough Bread
1 Large Flat Mushroom
1 Tbsp (15g) Cream Cheese
2 tsp Butter
Our favourite way to peel avocados without hacking the seed (or your hand) in the process! Cut the avocado in half, cutting all the way around through the peel. Do the same on the other side so you end up with 4 equal parts. Wiggle the avocado with your hand and separate the segments; pull the seed out and peel off the skins. Simples.
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Cuban Chimichurri pays homage to the Argentinian parilla steakhouses but with a Cuban twist. Chimichurri is a popular condiment for charred churrasco steaks and smoky chorizo choripán, traditionally made only with parsley. But the Cuban variation livens it up with cilantro and we have also added mint to create our very own street food version!
About this dish:
Cooking Equipment Needed: 1 Frying Pan
How to Serve: A mimosa if you’re feelin’ boozy
Make It Your Own: Help me pimp up my toast as I have a guest to impress we hear you say? Pan fry some diced pancetta until crispy to throw on top. Or add a soft poached egg (or a couple of quail’s eggs if you’re feeling fancy) and a drizzle of chilli oil for a little wake-up kick.