Open-Face Avocado and Goat Cheese Sandwiches |
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Prep Time: 18 Minutes Cook Time: 2 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This delicious sandwich was served by Mary Sue Milliken and Susan Feniger during the 1980s at their Los Angeles restaurant City Cafe. First published in Saveur, September, 2007. I served these the other day when the farmer a resident's husband who brings us produce from his farm down south. Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon freshly cracked black pepper |
salt, to taste |
1/4 cup extra virgin olive oil |
4 ounces goat cheese |
2 tablespoons fresh lemon juice |
1/8 teaspoon finely ground black pepper |
4 ripe avocados, such as hass, gwen, bacon |
3 dashes tabasco sauce |
baguette, sliced in 12 |
Directions:
1. DRESSING:.
2. Put 1 T lemon juice, 1 T freshly ground black pepper, and salt, to taste into a bowl; stir well.
3. While whisking constantly, drizzle in 1/4 cup extra-virgin olive oil to form dressing; set aside.
4. SALAD:.
5. Put 4 oz. soft goat cheese, 2 tablespoons fresh lemon juice, 1/8 teaspoons finely ground black pepper, the flesh from 4 ripe avocados, such as hass, gwen, or bacon, and a few dashes of Tabasco into a bowl.
6. Lightly mash with a fork; season with salt to taste.
7. Divide avocado mixture between 12 lightly toasted small baguette halves and spread to cover each.
8. Transfer baguettes to baking sheet and broil until just warmed through, 1–2 minutes.
9. Top the baguette halves with tomato and cucumber slices, in any arrangement you wish.
10. Drizzle some of the cracked pepper dressing onto each.
11. Serve immediately.
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