Ingredients
Avocado Smash
- 8 large avocados
- 1⁄2 cup lime juice
- 2 teaspoons salt
Lemon-Zested Goat Cheese
- 3 tablespoons lemon zest (about 5 lemons)
- 1 1⁄2 cups goat cheese, softened at room temperature
Blueberry Cashews
- 2 cups raw, unsalted cashews
- 1⁄4 cup canned blueberry juice
- 2 teaspoons freeze-dried blueberries, processed in spice blender until fine
- 2 tablespoons honey
- 1 1⁄2 tablespoons salt
Pickled Blueberries
- 6 cups blueberries
- 3 cups water
- 1 cup red wine vinegar
- 2⁄3 cup sugar
- 3⁄4 tablespoon black peppercorns
- 1⁄8 cup juniper berries
- 4 bay leaves
- 5 whole cloves
Blueberry Aioli
- 2 cups mayonnaise
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1⁄8 teaspoon salt
Blueberry Smoked Salt
- 1⁄2 cup smoked sea salt
- 1 cup blueberry powder
Blueberry Avocado Toast
- 24 slices of sourdough toast
- 3⁄4 cup unsalted butter, melted
- 9 cups avocado smash
- 3 cups lemon goat cheese
- 2 1⁄4 cups blueberry cashews
- 6 cups pickled blueberries
- 12 ounces blueberry aioli
- 3 teaspoons blueberry smoked salt
- 72 thin slices of red radish
Instructions
Avocado Smash
- Mash all ingredients in a large bowl. The mixture should contain large chunks of avocado but maintain a spreadable consistency.
- Hold and store in an airtight container with lime juice and plastic film over top to avoid oxidation. Prep at last minute when possible.
Lemon-Zested Goat Cheese
- Combine lemon zest and goat cheese in a stand mixer or food processor until fully combined.
- Store in a label and dated air-tight container in the refrigerator at 41°F or below.
Blueberry Cashews
- Preheat the oven to 325°F. Process cashews in a food processor or carefully chop with chef knife until pea-sized pieces. Do not over-process.
- Process cashews in a food processor or carefully chop with chef knife until pea-sized pieces. Do not over-process.
- Add the cashews and the rest of the ingredients onto a lined half sheet tray.
- Place the half sheet tray into the oven until the cashews are toasted and dried for about 20 minutes.
- Remove half sheet tray from the oven and cool completely.
- Place the cooled mixture into a container that is labeled and dated.
Pickled Blueberries
- Place fresh blueberries into a large container.
- Combine the remaining ingredients into a large saucepan over high heat and bring to a rapid boil. Once boiling, turn off heat.
- Strain the liquid over top of the large container with the blueberries using the large mesh strainer.
- Discard the remaining spices caught in the large mesh strainer.
- Cover the large container tightly. Label, date, and store the large container in the refrigerator for 24 hours to allow for pickling.
- Store chilled until ready for service. Drain blueberries from pickling liquid when using.
Blueberry Aioli
- Combine all ingredients on high-speed in blender and process until very smooth, about 2-3 minutes.
- Pour aioli into a labeled and dated squirt bottle until ready to use.
- Store chilled below 40°F.
Blueberry Smoked Salt
- Process salt and blueberry powder in a spice grinder, pulsing just enough to incorporate. Do not over-process into a fine dust.
- Pour mixture into an airtight shaker for storage.
Blueberry Avocado Toast
- Brush melted butter on both sides of the sourdough bread and toast each side for 4 minutes on the flattop, set on medium heat.
- Remove toast from flat top and assemble toast in the following order: 1 slice sourdough toast, 1/3 cup avocado smash, 2 tablespoons lemon goat cheese (spread over half of the toast), 1 1/2 tablespoons blueberry cashews, 1/4 cup pickled blueberries, and 1 tablespoon blueberry aioli (drizzled). Garnish with 1/8 teaspoon blueberry smoked salt and 3 slices of red radish.