Avocado with Heirloom Tomatoes on a Parmesan Crust

Happy NATIONAL AVOCADO DAY!

Today I am sharing a wonderful recipe from one of my Guy Demarle Colleagues based in France Elodie (@cantacake). I choose to make an Avocado with Tomatoes Salad on the top of a delicious Parmesan Crust. So I could use the homemade Balsamic Glaze I prepared along with it. Also, you will find Elodie’s recipe right HERE!

Of course, I used my Favorite Balsamic Vinegar because it is Barrel Aged and of Premium Quality. Whenever you prepare a homemade balsamic glaze, you need to ensure you always use the best ingredients to have an elevated final product.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Avocado with Heirloom Tomatoes on a Parmesan Crust

bakingwithnessa

You are going to love this very Summery and Delicious Avocado with Heirloom Tomatoes Salad on a Parmesan Crust!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Bake Time 25 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine French, Italian

Servings 4

Equipment

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Daisy Flexipan®

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Spatula

Ingredients

 

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PARMESAN CRUST

• ▢ 1 egg
• ▢ 2 Tbsp (30 g) Spring water
• ▢ 2/3 cup (65 g) parmesan cheese (Grated)
• ▢ 1 Tbsp (8 g) Sesame seeds
• ▢ 1 tsp (1 g) Dried thyme
• ▢ 3/4 cup (90 g) flour
• ▢ 1 1/4 tsp (5 g) baking powder
• ▢ 5 Tbsp (70 g) Butter (Cold and Diced)

SALAD

• ▢ 8 Mini Heirloom Tomatoes (Diced)
• ▢ 1 Avocado (Diced)
• ▢ 1 Tbsp (15 g) Balsamic Glaze
• ▢ 1 Tbsp (15 g) sweet basil olive oil

Instructions

 

PARMESAN CRUST

• Preheat oven to 350F/180C.
• Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• In a mixing bowl, cream all the Ingredients together on Medium high speed for about 1:30min (Egg, Water, Parmesan Cheese, Sesame Seeds, Dried Thyme, Flour, Baking Powder and Butter).
• Using a spatula, spread your preparation onto your Flexipan®.
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min). You will notice some excess of Butter at the center, continue baking until it is all absorbed.
• Once your Parmesan Crust is out of the oven, let it completely cool down on the side once you have unmold it.

ASSEMBLY

• On your service plate, place the Parmesan Crust with the Design on top. Add your diced Avocado and Tomato. Then, Sprinkle with your Basalmic Glaze (Homemade recipe, right HERE) and Sweet Basil Oil. Enjoy and Bon Appétit!

Video

Special Notes

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Nutrition

Nutrition Facts

Avocado with Heirloom Tomatoes on a Parmesan Crust

Amount Per Serving

Calories 428 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 90mg30%

Sodium 547mg24%

Potassium 396mg11%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 2g2%

Protein 12g24%

Vitamin A 993IU20%

Vitamin C 10mg12%

Calcium 319mg32%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword best avocado salad, best avocado tomato salad, best balsamic glaze, bon cook, guy demarle, guy demarle recipes, parmesan bake, parmesan baskets, parmesan crust

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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