We’re in the thick of the avocado season in this part of the world and I’m enjoying every second and every bit of it!
Most Filipinos prefer to have their avos sweet as smoothies. It’s a relatively easy thing to make, too: just bung peeled and seeded ripe avocados in a blender with sugar, milk, and ice. Blitz till totally liquefied, pour into glasses – end of story. Some people, like my dad, prefer to simply sprinkle sugar over ripe avocado halves and just spoon the creamy pulp out of the shell.
While I do love avocado smoothies and I was partial to avocado sherbet as a kid (just freeze an avo smoothie; scrape out with a fork or a large metal spoon like a granita to serve), I now prefer a savory touch to my avocados. That said, I’d rather eat them in salads, mash them up for salsa, or puree them for guacamole. They’re also a deliciously healthy alternative to mayonnaise for BLT sandwiches; there’s just something about the salty, smoky character of bacon that goes perfectly with the creamy, bittersweet avocados.
And there’s this nifty little number I nosh on for breakfast: cheesy avocado melties. These are my personal take on bruschetta: crisply toasted baguette slices are topped with fresh avo and either mild cheddar or – my personal favorite – aged Edam slices. Pop these into a microwave and cook till the cheese melts – et voila! Breakfast is sorted out and it’s both healthy and tasty. You can also add some rubbed sage to these open-faced sandwiches to add an extra dimension of flavor.
Cheesy Avo Melties
- 1/2 a ripe, medium-sized avocado, peeled, seeded, and sliced
- 2 slices off a baguette
- 4 slices mild cheddar or aged Edam/Gouda
- 1/4 teaspoon rubbed sage (optional)
Evenly distribute the sliced avocado on top of the sliced baguettes. If desired, sprinkle over the rubbed sage. Top with the sliced cheese. If using a toaster oven, cook for about three minutes or till the cheese melts. If using a microwave, set on HIGH and cook for 30 – 45 seconds till the cheese is melted and bubbly.