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Stuffed Avocados with olive bread


  • 150g Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • Olives to your own taste
  • 2 Avocados
  • 2 tomatoes
  • 1 clove of garlic
  • 1/2 tsp Thyme (fresh or dried)
  • 1/2 Lime
  • Salt
  • Pepper
  • Olive oil


Recommended CADAC cooking surface : BBQ / Plancha

First make the dough. Mix the flour with half a teaspoon of baking soda and half a teaspoon of salt and put it in a bowl with half a tablespoon of olive oil, water and olives. Knead into a soft, slightly sticky mass. Set the dough aside and let it rest for a few minutes.

For the avocado filling, dice the tomatoes, chop the garlic and thyme and mix with a dash of olive oil. Season with a little salt, pepper and lime juice. Cut the avocados in half and remove the core. Sprinkle the cut sides with a little olive oil and a pinch of salt.

Preheat the barbecue and brush the smooth side of the baking sheet with olive oil after 1 to 2 minutes. Divide the dough into several small balls and place them on the plate. Once the bottom is lightly baked, turn the dough balls and press them a little flat.

Place the avocados on the rack with the open side down. Turn the dough after about 1 to 2 minutes to bake it crispy on the other side. Remove the avocados and the olive bread from the barbecue after another 2 minutes. Fill the avocados with the tomato-thyme filling and serve with the bread.

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