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Restaurants›Fiorino, Italian Street Food Lonsdale Quay›Caprese Avocado Toast Recipe

Caprese Avocado Toast Recipe

Name: Fiorino, Italian Street Food Lonsdale Quays Caprese Avocado Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 slices Schiacciata (or ciabatta/focaccia) slices; 2 tbs extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 cup heirloom tomatoes; 1 cup cherry tomatoes, halved; 0.5 cup fresh basil leaves, torn; 2 tbs fresh mint leaves, thinly sliced; 1.5 tbs aged balsamic vinegar; 1 tbs extra-virgin olive oil (for tomatoes); 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 4 oz Stracchino cheese (or Crescenza), room temperature; 2 pieces ripe avocado; 1 tsp lemon juice; 0.25 tsp salt; 4 pieces large eggs; 1 tbs white vinegar (for poaching); 1200 ml water; 0.5 cup mayonnaise; 1 tsp sriracha (or other chili sauce); 0.5 tsp lemon juice; 0.5 tsp garlic, finely grated; 1 tsp aged balsamic, for finishing; 2 tbs micro basil or extra basil leaves; 0.5 tsp flaky sea salt; 0.25 tsp freshly ground black pepper

Inspired by Fiorino, Italian Street Food Lonsdale Quay

Time35m

Serves2

heirloom and cherry tomatoes, Stracchino cheese, basil, mint, aged balsamic, Schiacciata bread, two poached eggs, chili aioli

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Ingredients

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Bread & Assembly

4 slices Schiacciata (or ciabatta/focaccia) slices

2 tbs extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Tomato & Herb Salad

1 cup heirloom tomatoes

1 cup Cherry tomatoes, halved

1/2 cup fresh basil leaves, torn

2 tbs fresh mint leaves, thinly sliced

1 1/2 tbs aged balsamic vinegar

1 tbs extra-virgin olive oil (for tomatoes)

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Cheese & Avocado

4 oz Stracchino cheese (or Crescenza), room temperature

2 pieces ripe avocado

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

Eggs

4 pieces Large eggs

1 tbs white vinegar (for poaching)

5.07 cup (1200 ml) water

Chili Aioli & Garnish

1/2 cup Mayonnaise

1 tsp sriracha (or other chili sauce)

1/2 tsp ReaLemon lemon juice

1/2 tsp garlic, finely grated

1 tsp aged balsamic, for finishing

2 tbs micro basil or extra basil leaves

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

Method

Bread & Assembly

Toast bread

Preheat a grill pan or oven broiler. Brush both sides of each Schiacciata slice with 2 tbs olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Grill or broil 2–3 minutes per side until golden and slightly crisp; set aside on a rack so bottoms stay crisp.

When ready to assemble, spread about 1 oz (roughly 1 tbsp) of room-temperature Stracchino on each toasted slice to create a creamy base layer.

Tomato & Herb Salad

Prepare tomatoes

Cut heirloom tomatoes into bite-sized wedges and halve the cherry tomatoes. Place in a bowl.

Add torn basil and sliced mint. Drizzle with 1.5 tbs aged balsamic and 1 tbs olive oil, season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Gently toss to combine and let sit 5–10 minutes to macerate and draw out juices. Reserve juices for spooning over the toasts.

Cheese & Avocado

Prepare avocado

Halve, pit and scoop the avocado flesh into a bowl. Add 1 tsp lemon juice and 1/4 tsp salt. Mash lightly with a fork so there are still small chunks for texture.

Taste and adjust seasoning. If Stracchino is very soft, you can thinly spread additional cheese on top of the mashed avocado for more creaminess; otherwise use avocado on top of the cheese base.

Eggs

Poach eggs

Bring 1200 ml water to a gentle simmer in a wide shallow pan. Add 1 tbs white vinegar (this helps the whites coagulate). Stir to create a gentle whirlpool and crack one egg into a small cup; slip it into the center of the whirlpool. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly set yolk. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs (work in batches). Keep warm in a bowl of lightly warm water until plating.

Chili Aioli & Garnish

Make chili aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lemon juice, and 1/2 tsp grated garlic. Stir until smooth and taste; adjust heat or acidity as desired. Transfer to a piping bag or small squeeze container for neat dots/lines on the plate.

Prepare finishing garnish: have micro basil or extra torn basil, flaky sea salt, 1 tsp aged balsamic, and black pepper ready.

Assembly & Serve

On each toasted, Stracchino-coated slice, spread approximately 2 tbsp mashed avocado (or place to taste). Spoon a generous 2–3 tbs of the tomato-herb mixture over the avocado, including a little of the maceration juices for extra flavor.

Place one poached egg gently on top of each assembled toast (two toasts per person if serving 2). If serving four people, place one egg per toast as assembled above. Lightly press the egg so it nests into the tomatoes and avocado.

Drizzle a small zigzag of chili aioli over each egg and toast. Finish each with a light drizzle (about 1/4 tsp) of aged balsamic, a pinch of flaky sea salt, and a grind of black pepper. Scatter remaining basil and mint leaves for freshness.

Serve immediately while toast is warm and eggs are runny. Provide extra chili aioli and balsamic at the table.