Tomato & Panko Stuffed Avocados

Avocados are a major pantry staple in California, and I tend to eat a lot of them (it’s kind of hard to resist when they show up at every farmer’s market all year long). That means lots of homemade guacamole and slices served alongside eggs and toast in the morning or folded into salads. I knew I had to try this recipe, though, which is unlike any avocado dish I’ve had before. Avocado halves are filled with a warm tomato and breadcrumb filling before taking a trip to the broiler to warm up. You’re left with a soft, buttery avocado shell and a crispy top – the perfect starter to side to impress your guests (or add an egg on top for a unique breakfast option).

Tomato & Panko Stuffed Avocados:

• Heat 1 tbsp. olive oil in a small skillet and add in one minced shallot.
• Cook for a minute to soften, then add in 1 pt. whole grape tomatoes.
• Season with salt and pepper and let cook for 5-7 minutes, or until tomatoes are soft.
• Stir in 1/2 c. panko breadcrumbs and toast until golden, about 3 more minutes.
• Meanwhile, halve 2 large avocados* and remove the pit.
• Squeeze a little lime juice over each half and sprinkle with salt.
• Gently spoon the tomato mixture into each half and place on a baking tray.
• Place the tray in the middle of the oven with your broiler on high.
• Broil the avocados for 3 minutes, or until the tops are brown, then turn off the broiler and let them sit in the oven for another 5 minutes.**
• Divide onto plates and serve.

Serves two (light meal)

Serves four (starter or side dish)

*The avocados should be ripe but not overripe or they will fall apart.

**This will warm the avocado throughout without burning the top.