Panko Avocado with Havarti Pesto
Avocados can seem to move from underripeness to overripeness in a matter of moments. Buy them firm, and plan to use them within the next few days.
- Prep: 20 min
- Cooking: 5 min
Ingredients
- 1 cup (250 mL) Canadian Havarti diced
- 1/3 cup (80 mL) hot Milk
- 1 tbsp (15 mL) homemade or store-bought pesto
- 1 tbsp (15 mL) lemon juice freshly squeezed
- 1 tsp (5 mL) lemon zest grated
- 3 tbsp (45 mL) all-purpose flour
- Salt and freshly ground pepper to taste
- 1 egg
- 2/3 cup (160 mL) panko bread crumbs
- 2 avocados peeled, pitted and each cut into 8 slices
- 2 - 3 tbsp (30-45 mL) melted butter
- Homemade Pesto
- 2 tbsp (30 mL) pine nuts
- 1 - 2 cloves garlic
- 2 cups (500 mL) fresh basil leaves
- 2 tbsp (30 mL) Canadian Parmesan grated
- 2 - 3 tbsp (30 - 45 mL) olive oil
- Salt and freshly ground pepper to taste
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Preparation
Preheat oven to broil.
With a blender or food processor, purée Havarti with hot milk. Add pesto, lemon juice and zest. Pour into a bowl and reserve.
Place flour in a dish and season generously with salt and pepper. In a second dish, beat egg with a bit of water. Place bread crumbs in a third dish.
Coat avocado slices with flour, dip in egg and then thoroughly coat with panko bread crumbs. Place avocado slices on a baking sheet lightly buttered. Brush them delicately with remaining melted butter.
Broil in the oven for 3 minutes. Turn slices over and broil for another 2 minutes. Watch closely so they don’t get overcooked.
Heat Havarti pesto about 30 seconds in the microwave and serve with crunchy avocado slices.
Homemade pesto
Place pine nuts in a skillet and toast on medium heat, stirring frequently. Let cool.
With a food processor, chop garlic with pine nuts. Add basil and Parmesan. Process until everything is finely chopped. With the machine running, gradually add oil through the top. Season to taste and transfer to a jar. Cover and store in the refrigerator for up to a week.
Tips
Microwave oven power levels vary: heat the Havarti pesto a few seconds at a time to avoid cooking it. If cooked, it will curdle and lose its creaminess.
Cheese alternatives: Canadian Brick cheese, Mild Cheddar, Monterey Jack.
Nutritional information
Per serving| Energy: | 274 Calories |
| Protein: | 9 g |
| Carbohydrate: | 15 g |
| Fat: | 21 g |
| Fibre: | 4.8 g |
| Sodium: | 176 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 169 mg |
| Folate: | 34 % |
| Pantothenic Acid: | 18 % |
| Selenium: | 17 % |
| Vitamin E: | 17 % |
