Avocado with Heirloom Tomatoes on a Parmesan Crust
You are going to love this very Summery and Delicious Avocado with Heirloom Tomatoes Salad on a Parmesan Crust!
Ingredients
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).
- 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!
YouTube Video
Photos
Nutrition
Calories: 428kcal | Carbohydrates: 27g | Protein: 12g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 547mg | Potassium: 396mg | Fiber: 5g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 10mg | Calcium: 319mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com