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Avocado Smash Toast

Known by Australians as “Smash Avo Toast”, sourdough bread is topped with mashed avocado, seasonings, watermelon radish, and mango cubes.

Total Time: 10 minutes

Servings: 10 Servings (10 slices of toast)

Ingredients

10 ea sliced sourdough bread, lightly toasted

5 cups DOLE Chef-Ready Cuts Diced Avocado, thawed, roughly mashed

2 tablespoons extra virgin olive oil

2 tsp coarse kosher salt

1 cup DOLE Chef Ready Cuts Mango Cubes, thawed

1 tablespoon smoked paprika

½ tsp chili oil

2 cups Watermelon Radish, thinly sliced (roughly 50 thin slices)

½ cup rice wine vinegar

1 cup DOLE Canned Pineapple Juice

2 cups Ricotta

1 tablespoon lemon zest

2 ½ tablespoons Aleppo pepper

1 cup micro bulls blood

In a small mixing bowl, combine the avocado, olive oil and salt. Spread 1/2 cup of mixture onto each slice of toast.
In a separate bowl, combine the mango, paprika, chili oil and allow to sit for 5 minutes.
While the mango is marinating, bring the rice wine vinegar and pineapple juice up to a boil in a small pot and add the radish to the pot and take off the heat. Allow the radish to sit for 5 minutes.
In a stand mixer combine the ricotta and lemon zest and whip it till it is smooth and aerated. Place in a piping bag and pipe small buttons of mixture onto the toast. Roughly 4-5 dollops of 1/2 tbsp each.
Place 5 slices of pickled radish on the toast and arrange 2 Tbsp of mango cubes around the toast.
Sprinkle 1/4 Tbsp of Aleppo pepper over the top of each slice of toast and garnish with bulls blood.
Enjoy chilled or immediately.