When I think of avocados I think of smooth, buttery texture with a rich and earthy flavor. For me, eating avocados evoke all the senses, even its aroma is part of the experience. Besides being so good and so good for you, what’s best is that avocados are pretty versatile. You can eat avocados as is, chopped, mashed, fried or baked; you can use them in sweet and savory recipes, drinks and why not, even in natural homemade beauty and health products too. A power fruit indeed!
From all the ways you can possibly eat an avocado, I think nothing beats the contrast between a silky avocado and a warm crispy toast. For purist avocado lovers like me, a simple avocado on toast, dressed up with a sprinkle of salt and olive oil drizzle hits all the right notes. That is why I have used the toast and avocado combo as my inspiration to develop this home-run recipe: an Avocado Crostata. Crostatas are free form pies and I just love them because of how easy and rustic they are.
A key requirement for this recipe are great avocados that have a beautiful and healthy flesh, no fibers or black spots allowed. When picking an avocado at the store make sure you avoid too dark, bumpy, and overripe avocados as they most likely will have black spots in them. To avoid fibers, make sure to buy quality avocados like the Avocados from Mexico which I used for this recipe. Look how perfect they are inside.
This Avocado Crostata goes a step beyond avocados on toast. It not only tastes amazing, it looks gorgeous too, which makes it the perfect dish to prepare for others and impress them with this unique way of eating avocados. I have added goat cheese for extra protein, making it a complete meal. Other great additions could have been onions or chorizo.
To make the crostata I used store bought pie crust which works wonders and makes life so much easier when craving a quick and easy dish like this. I love how this recipe turned out and I will upload it to the Avocados from Mexico community recipe page where you can submit your own creations too here. What avocado recipe you absolutely love?
As you can see the crostata can be cut in slices just like a pizza but why just make an ordinary pizza? Making this crostata is much more fun and sounds fancier.
- 1 store bought pie crust disk, 9 inches in diameter
- 4 small avocados (in this case I used Avocados from Mexico)
- 4 ounces goat cheese
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon of salt
- 1 egg
- 1 handful chopped fresh cilantro
- Thaw the frozen store bought pie crust per box directions.
- Preheat oven at 425 F.
- With a rolling pin, slightly roll the thawed dough on a floured surface to help create rough edges which give the crostata its unique look.
- Brush the center of the crostata with part of the olive oil and sprinkle a little salt on the bottom.
- Place filling in the center, arranging avocados first and sprinkling them with the remaining salt.
- Add goat cheese chunks.
- Fold the edges in with no particular pattern.
- Whisk egg and brush the folded side of the crust for a shinny glossy look after baking
- Drizzle with olive oil and bake for 15-20 minutes until dough starts to get a golden color.
- Before serving add some cilantro leaves for a contrast of flavor and finishing touch.
- Avocados will turn a deep green color after baking don’t be discouraged as the taste and texture of the warm avocado is amazing. Sprinkle the top with fresh and vibrant green cilantro, you will be all set! Enjoy!