Baked Avocado! It’s A Thing You Should Try
Baked Provencal Avocado! If you really love avocados, there’s no end to the things you can make with them. In our town, we recently had our annual Avocado Festival. The attendance is massive. I’m not sure of the actual number of attendees, but it’s a sea of people. Truly, thousands and thousands of fans seek to worship the little green fruit. Avocados are packing in the fans.
In celebration of “The Harvest”, here’s a take on a baked avocado. It’s a Provencal twist. It’s super easy to make and really delicious too. Here’s how I did it!
The Best Avocado
Choose an avocado that’s perfectly ripe. You can check for ripeness, buy pushing slightly on the outside skin, it should give just lightly when you push your finger on it. Overly ripe avocados are terrible and the flavor goes off. When selecting yours in the store, choose them before they are ripe and then allow them to ripen on your terms. For ripening, put them in a paper bag, in a cool, dark place with a banana. Don’t forget to check back daily. I’ve made that mistake. You know, out of sight, out of mind. You don’t want to happen upon that mess if you’ve forgotten about them. Hass avocados are the creamiest, richest avocados and work best with baking or anything you’re planning on doing with them!
In a bowl, add breadcrumbs, parmesan cheese, a little minced garlic, a pinch of salt and pepper and some fresh chopped parsley. Using a fork, give it a good mix. Slice your avocado in half and remove the pit. Don’t forget to toss the little avocado belly button. That’s the little brown hard thing on the very top of the avocado. You never want to be surprised by biting into that thing! Then, hit the avocado lightly with some olive oil, then fill generously with the breadcrumb mixture. Top with a very light spray or drizzle of olive oil. Bake at 450 degrees for 5 minutes.
Serve just as it is, or you can give it a little squeeze of lemon, or even top it with a poached egg!
Provencal Baked Avocado
Ingredients
- 1/2 cup fresh breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- pinch of salt
- freshly ground pepper
- 1 garlic clove finely minced
- 1 tablespoon finely chopped fresh flat leaf parsley
- olive oil
- lemon
Instructions
- In a small mixing bowl, add breadcrumbs, cheese, finely minced garlic, salt, pepper and parsley, mix and set aside.
- split two ripe Hass avocados and remove the pit and the small seed at the top
- lightly spray or drizzle inside of avocado with olive oil, then fill generously with the breadcrumb mixture.
- Top with another spray or drizzle of olive oil and bake for 5 minutes or until golden on top.
- garnish with a squeeze of fresh lemon juice or top with a poached egg.
