You can feel the love for avocados the world over. I haven't yet met anyone who doesn't - at the very least - like little green fellas. *Megaphone announcement* "Is there anyone out there??" Their benefits to the hair, skin, eyes, nails and general all-round human needs are staggering.
But buying these 'alligator pears' can be problematic. Once too often I've found them to be either rock hard and neither 'ripe nor ready'. When you want avocado and you WANT IT NOW– try baking 'em. The idea of cooking them seems a bit odd at first, but it's delicious. I hear that baking avocados was a 'thing' in the seventies, and who doesn't love a seventies revival? Hello prawn cocktail!
This works nicely with both hard and softer avos and can be baked naked or filled with whatever you like. I went for Italian pizza topping stuffs for the melt factor. If you want to add a bit of crunch, add breadcrumbs to the top.
Pesto and Mozzarella Baked Avocado (serves 1 as starter or light main)
Preparation Time: 5 mins
Cooking Time: 15 mins
- 1 avocados, halved, peeled and stoned
- half a ball of mozzarella
- 100ml nice tomato sauce (I used Lloyd Grossman's puttanesca 'cos it was on offer)
For the pesto (or just use shop bought)
- 2 tbsp blanched almonds
- a handful of fresh basil leaves
- 50g Parmesan cheese, grated
- 1 clove garlic, grated
- 100ml olive oil
- salt and pepper
- Pre-heat the oven to 180C/350F/Gas4.
- For the pesto, just whiz up all the ingredients, seasoning to taste.
- Spoon the tomato sauce into a small ovenproof dish.
- Place the avocado halves on top, along with the mozzarella and pesto.
- Bake for 15 minutes until the cheese is bubbling. Leave to cool slightly before serving.