We’re going GREEN today! Not just avocado green, but Baby Bok Choy green too! Baby Bok Choy is a tender baby Asian chard-cabbage, and they are sooo cute! Those darling little crunchy stems and deep green leaves remind me of Farmer McGregor’s garden where Peter Rabbit ate so many delicious vegetables!
Are you ready to elevate simple Avocado Toast to a whole new level? Last week I received a bag of beautiful California-grown walnuts from the California Farm Water Coalition and Lester Farms in Winters, California to celebrate National Walnut Day on May 17th.
Walnuts are especially delicious when they’re freshly toasted, so I heated the oven to 350 degrees and put half the bag of walnuts onto a baking sheet in a single layer. After about 6 minutes in the oven they were toasted and those warm walnuts had a buttery flavor that made me want to just eat them all.
After roughly crushing the toasted walnuts with a large spoon, I measured 3/4 cup of the crushed walnuts into a bowl. Then I added 1/2 cup of sliced black olives and 1/2 cup of crumbled gorgonzola cheese, and 1 tablespoon of extra virgin olive oil. I crushed the nuts, cheese, and olives together with the olive oil, creating a crunchy flavorful topping for avocado toast!
I set some of the topping aside to use in a vinaigrette salad dressing later. Toasted Walnut, Gorgonzola, and Olive Vinaigrette: sounds divine! But let’s get back to the avocado toast:
Creamy slices of ripe California avocado from our grove, mashed with a fork on sourdough toast, transformed by a simple topping into a crunchy explosion of flavor, highlighted by the earthy gorgonzola and the buttery walnuts.
My husband (aka “The Farmer”) came in for supper after working in the avocado grove all day, so I offered him the first taste. And a glass of red wine. Let’s just say that we did NOT have a chance to try the new salad dressing I had in mind, because the entire bowl of crunchy goodness was consumed with mashed avocado on crackers as well as the toast.
The next time I need a simple appetizer for a dinner party, this Walnut Gorgonzola Topping will be on the menu!
Thank you to Lester Farms and the California Farm Water Coalition for sending me the bag of walnuts…and for inspiring this new way to enjoy the avocados in my kitchen!
Note: I received the walnuts at no cost to use in the recipe for this post. I was not paid to write this post. All opinions are my own.
A few weeks ago I made a chicken recipe with Bella Sun Luci Sun Dried Tomatoes from Mooney Farms, a California farm-family business. Mooney Farms had also sent a jar of Bella Sun Luci Bruschetta, but we didn’t open it until a few days ago. The Farmer and I discovered that we were all alone at supper time, and there were no leftovers in the fridge. We were both ready to have a bite to eat and a nice bottle of wine at the end of the day. I remembered that jar of Bruschetta and looked around to see what we could serve with it. I found some flat bread, avocados, a package of Roland Grilled Artichoke Hearts , some salsa and a jar of baby corn. We were in business! First we tasted the Bella Sun Luci Bruschetta on the flat bread all by itself. Delish! Ingredients include crushed tomatoes, extra virgin olive oil, basil, sun dried tomatoes, canola oil, basil, parmesan cheese, walnuts, pinenuts, garlic puree, herbs, spices and salt. It’s like a mini artisan pizza!
The Farmer mashed up some avocado and mixed in the salsa to make easy guacamole. I cut up more of the flat bread and tried various combinations of bruschetta, avocado, and guacamole on top of the bruschetta.
It was all delicious, and when we were finished, The Farmer suggested that we keep a jar of that delicious bruschetta in our pantry at all times! It would be perfect as a sauce for mini-pizza, spread on a sandwich or mixed into a salad dressing. There is no trans fat and it’s gluten free too! If you need more ideas, check out the Mooney Farms website for recipes!