Toast with Avocado Cream and Tropical Sambal

Toast Avocado Cream Tropical Sambal
Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
12

An explosion of flavors in a simple appetizer. Crunchy toast and creamy avocado are topped by the flavorful sambal for a real taste treat.

Ingredients

2 California avocados, peeled
1⁄2 cup sour cream
3 tbsp. whipping cream
2 tbsp. cilantro, chopped
2 tbsp. lime juice
21⁄4 tsp. garlic, chopped
2 cups mango, diced
1 cup kiwi, diced
1⁄2 cup red onion, diced
2 tbsp. red Fresno chile, finely chopped
1⁄2 cup molasses
1⁄2 cup white wine vinegar
1⁄4 cup fish sauce
2 tbsp. sesame oil
2 tsp. lemon grass, chopped
2 tsp. gingerroot, chopped
36 baguette slices
Vegetable oil, as needed
36 large shrimp, cleaned, grilled
 

Steps

1. In a food processor, puree first five ingredients and 1⁄4 tsp. garlic. Season and reserve.

2. In a saucepan over medium heat, combine mango, kiwi, onion, chile, molasses, vinegar, fish sauce, sesame oil, lemon grass, ginger and remaining garlic. Simmer until almost all the liquid evaporates, approx. 10 min. Reserve.

3. Fry baguette slices in hot oil until brown; drain well. Pipe 1 tbsp. avocado cream onto a toast and top with 1 shrimp. Serve 3 toasts garnished with 2 tbsp. tropical sambal.
 

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources