Walnut Gorgonzola Topping for Avocado Toast

avocado-toast-with-walnut-gorgonzola-olive-toppping

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.

toasting-walnuts

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!

Walnut-Gorgonzola-Ripe Olive-Topping

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:

avocado-toast-with-walnut-gorgonzola-olive-topping

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.

avocado-toast-with-walnut-gorgonzola-topping

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 New Staple in our Pantry: Bella Sun Luci Bruschetta

Bella Sun Luci bruschetta

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!

bruschetta on flat bread

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.

avocado and grilled artichoke heart on bruschetta

Bruschetta-topped flatbread with grilled artichoke heart and avocado

 

guacamole with bruschetta

Guacamole spread on flat bread with a dollop of 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!

bruschetta on flat bread with toppings

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