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Restaurants›Brasserie Les Mordus›Guacamole, Mini-tomates Style Sauce Vierge & Chèvre Recipe

Guacamole, Mini-tomates Style Sauce Vierge & Chèvre Recipe

Name: Brasserie Les Mordus GUACAMOLE, MINI-TOMATES STYLE SAUCE VIERGE & CHÈVRE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 count ripe avocados; 2 tbs fresh lime juice; 1 tsp finely grated shallot; 2 tbs fresh cilantro, finely chopped; 0.5 count jalapeño, seeded and minced; 0.75 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil; 2 cups mini cherry tomatoes (assorted colors), quartered; 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 2 tbs fresh basil, thinly sliced (chiffonade); 1 tbs fresh flat-leaf parsley, finely chopped; 1 tsp finely minced garlic; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 tsp sherry vinegar (or red wine vinegar); 4 oz fresh soft chèvre (goat cheese), room temperature; 0.5 cups microgreens or baby arugula; 12 count toasted baguette slices or crackers; 1 tsp extra-virgin olive oil; 0.125 tsp fresh cracked black pepper; 1 tbs zest of 1 lime (optional)

Inspired by Brasserie Les Mordus

Time30m

Serves4

Make Guacamole, Mini-tomates Style Sauce Vierge & Chèvre Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

2 count ripe avocados

2 tbs Fresh lime juice

1 tsp finely grated shallot

2 tbs fresh cilantro, finely chopped

1/2 count jalapeño, seeded and minced

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

1 tsp extra-virgin olive oil

Mini-tomates Style Sauce Vierge

2 cups mini cherry tomatoes (assorted colors), quartered

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

2 tbs fresh basil, thinly sliced (chiffonade)

1 tbs fresh flat-leaf parsley, finely chopped

1 tsp finely minced garlic

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp sherry vinegar (or red wine vinegar)

Chèvre (Goat Cheese) & Garnish

4 oz fresh soft chèvre (goat cheese), room temperature

1/2 cups microgreens or baby arugula

12 count toasted baguette slices or crackers

1 tsp extra-virgin olive oil

1/8 tsp fresh cracked black pepper

1 tbs zest of 1 lime (optional)

Method

Guacamole

Prepare avocados

Slice avocados in half, remove pits and scoop flesh into a medium bowl. Use a fork to lightly mash, leaving some small chunks for texture.

Mix aromatics

Add the lime juice, grated shallot, minced jalapeño, chopped cilantro, olive oil, sea salt, and black pepper to the mashed avocados. Fold gently until combined and taste; adjust salt and lime if needed.

Cover the guacamole with plastic wrap pressed directly onto the surface to minimize browning and set aside at room temperature while preparing the sauce (or refrigerate briefly if not serving within 30 minutes).

Mini-tomates Style Sauce Vierge

Prepare tomatoes

Place quartered mini tomatoes in a medium bowl. If tomatoes are very watery, gently drain off excess liquid but reserve a little for flavor.

Make sauce vierge

Add the minced garlic, olive oil, lemon juice, sherry vinegar, chopped parsley and basil to the tomatoes. Season with sea salt and black pepper and stir gently to combine. Let the mixture sit for 10–15 minutes at room temperature so flavors meld.

Taste and adjust seasoning with additional salt, lemon, or olive oil as desired.

Chèvre (Goat Cheese) & Assembly

Prepare chèvre

Crumble or spread the room-temperature chèvre into small mounds or onto toasted baguette slices. Drizzle a teaspoon of olive oil over the cheese and lightly crack some black pepper on top. If using lime zest, sprinkle a little over the cheese for brightness.

Assemble plate

Spoon a generous portion of guacamole onto serving plates or a shared board. Top the guacamole with several tablespoons of the sauce vierge, letting some tomato juices mingle with the avocado. Arrange the chèvre-topped toasts or mounds of cheese alongside. Scatter microgreens or baby arugula over and around the components for freshness.

Finish and serve: Drizzle a little extra-virgin olive oil over the entire platter and, if desired, a light sprinkle of flaky sea salt. Serve immediately with extra toasted bread or crackers.