Grilled Avocado And Tomatoes Basil Oil And Cotija Cheese With Pine Nuts Recipes

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TOMATO-AVOCADO GRILLED CHEESE



Tomato-Avocado Grilled Cheese image

I don't remember where I got this recipe, but it sure is delicious! To get the perfect grilled cheese every time, you should start by heating your skillet to low. Once you build your sandwich, leave the skillet on low and cover with a lid or foil. Cook for a couple of minutes to let the cheese get gooey and you fillings get warm. Then remove the lid/foil and turn up heat, flipping your sandwich until it is perfectly toasted. Yum!

Provided by Kellens mum

Categories     Lunch/Snacks

Time 21m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

1 ripe avocado, halved, seeded, and peeled
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons fresh Italian parsley
8 slices whole grain bread
6 ounces sliced jack cheese
1 large tomatoes, thinly sliced
2 tablespoons mayonnaise

Steps:

  • In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley. Set aside.
  • Lightly spread mayo on each of the bread slices. To build your sandwich, turn one slice of bread mayo side down in skillet; top with cheese; spread with avocado mixture and top with tomato slices the remaining bread slices.
  • Cover your skillet with a lid or foil and cook on medium-low for several minutes to allow the cheese to melt and fillings to warm. Remove lid and increase heat to medium-high. Continue cooking until your bread is done to your liking.
  • Note: You may substitute butter for the mayo, however, I find that the mayo makes the bread crispier and less greasy than butter. And it leaves no mayo taste behind.

GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO



Grilled Avocado and Tomato Salad with Basil Pesto image

Provided by Michael Chiarello

Categories     Salad     Herb     Tomato     Vegetable     Side     Vegetarian     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy

Number Of Ingredients 9

Juice of 2 lemons
2 large, firm, ripe avocados
1/2 medium red onion, thinly sliced
Gray salt and freshly ground pepper
1 pound vine-ripened tomatoes, preferably several varieties of different shapes and colors
About 3 tablespoons extra-virgin olive oil or signature olive oil
4 teaspoons Basil Pesto, made without pine nuts
Parmesan cheese
1 tablespoon pine nuts, toasted (optional)

Steps:

  • Prepare the grill and let it burn down to medium hot coals. Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon. Immediately toss the avocados with the lemon juice to prevent discoloration.
  • Using a mandoline or sharp chef's knife, thinly slice the onion. Separate the onion into rings and place in another bowl. Pour some of the lemon juice from the avocados over the onions and season with salt and pepper. Toss well and set aside. Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
  • Remove the avocados from the lemon juice and set the bowl aside. Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil. Too much and the oil might cause flare-ups.
  • Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes. Turn onto the rounded side and cook for another 2 minutes. Since so little area is exposed to the heat, this is just to soften, not cook, the avocados. If the avocados were very firm, leave on another minute. Do not turn too often or they may disintegrate. Return the grilled avocados to the bowl with the lemon juice. Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
  • Place several onion rings in the center of each salad plate. Arrange the avocados on opposite sides and the tomatoes on the remaining two sides. Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto. Season again with salt and pepper to taste and give each salad a coarse grating of cheese. Scatter the pine nuts on top, if using, and serve immediately.

GRILLED AVOCADO, TOMATO, RED ONION SALAD



Grilled Avocado, Tomato, Red Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 21m

Yield 5 servings

Number Of Ingredients 8

10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano

Steps:

  • Preheat a grill over medium heat.
  • Cover a large tray with tomato quarters, and set aside.
  • Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
  • In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

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