Avocado flatbread
A nice way of having flatbread while you're working, relaxing, watching TV or just simply browsing through Cookipedia.
Probably a quarter or third of a flatbread (it's going to be split in half to make an open-face sandwich) per person is sufficient and depending on the size of the whole bread.
| Avocado flatbread | |
|---|---|
 |
| Servings: | 2 |
| Calories per serving: | 453 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 16th August 2013 |
|
Best recipe reviewStrange but true 4.6/5 An odd mixture, but rather nice. Paul R Smith |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Turkish flatbread
- 1 tablespoon softened butter, olive oil, margarine or your favourite spread (optional)
- 1 Ripe avocado, halved, stone removed, peeled, and sliced fairly thinly lengthways
- Table salt/coarse sea salt (just a little) and freshly ground black pepper
- Chilli to taste
- 4 lettuce leaves shredded) as garnish (e.g. Cos, Iceberg, Chinese, etc)
- 2 thin slices of tomato
- 2 thin slices of cucumber
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With sugo & yogurt
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With pate & balsamic
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Variation No. 2
Method
- Cut the flat bread into quarters or thirds depending on your greediness
- Split each piece of bread into two breadthways
- (Optional) Spread each piece with your favourite spread/butter/oil
- Layer on the slices of avocado to cover as much of the area as possible but without overlapping the edges of the bread
- Season with salt & pepper to taste
- Spoon over the cheese dip to your own personal specification
- Top with tomato and/or cucumber and/or lettuce leaves/shredded lettuce (Personally I prefer it without any of these - I just put the lettuce in the photo for decoration.)
Serving suggestion
Serve as a starter or as an evening snack while sitting in the garden with a glass of beer
Variations
Substitute (or add in addition to) the cheese dip with a sugo/ragu-type shop-bought tomato sauce (such as you would use for pasta) - or in fact any other of your favourite toppings. The possibilities are endless. I used the leavened variety of flatbread (risen with yeast), but unleavened should be OK too. Where I live, I can get 3 big 30cm diameter ones for one (1!!!) Euro.
Chef's Tip
- Of course, it doesn't have to be Turkish flatbread. Any of your favourite breads will still be delicious: eg Hovis, granary, rye, even crispbread or plain simple sliced plastic bread (uncooked or toasted)
- In the presence of air, fresh cut slices of avocado quickly go brown and rather unsightly due to enzymatic oxidation. If you're not going to be serving this immediately, either squirt over some kind of weak food acid eg lime or lemon juice, or wine/fruit/malt vinegar. The avocado halves or slices can alternatively be kept under water, preferably with a bit of one of the aforementioned liquids mixed in to make a dilute acidic solution.
Variation No.2
As well as the cheese dip on top of the avocado, I spooned over a little bit of plain yogurt and tried to make some nice pretty lines and globules, then topped it all off with a dash of chilli powder and freshly snipped (with kitchen scissors) herbs, eg chives, flatleaf or curly parsley, coriander, etc. (Herbs not included in this photo)
More variations
Version 3 with: ragu/sugo (spaghetti sauce), plain yogurt & sweetcorn, julienne cucumber for garnish
Fourth variation (non-veggie) with: Belgian pate (only shop bought in this case) and drizzled with balsamic vinegar
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