Avocado Love! South African style Guacamole and Cream Cheese Tartines

Avocado Love! South African style Guacamole and Cream Cheese Tartines

Avocado Love! South African style Guacamole and Cream Cheese Tartines

Avocado Love!

South African style Guacamole & Cream Cheese Tartines

Avocado Love! South African style Guacamole and Cream Cheese Tartines

South African style Guacamole and Cream Cheese Tartines

Two avocados in the pantry along with a bag of lemons, some artisan bread, and then a phone conversation with my mum last week led to this lovely recipe for South African style Guacamole and Cream Cheese Tartines today – mum reminded me how we used to enjoy avocados when we lived in South Africa. Basically, it’s a simpler version of the more well-known Mexican “Guacamole” where avocados are mashed with other ingredients…….the Mexican version of guacamole is authentically made with lime juice, chillies, chopped tomatoes and coriander (cilantro). There are variations of course, and I had an American guest staying with me once who added cumin to hers with a spoon of sour cream.

South African style Guacamole and Cream Cheese Tartines

South African style Guacamole and Cream Cheese Tartines

My recipe today is based on how we used to eat this in SA; it’s made with lemon juice (lots of it), salt, pepper and my own added tweak of red and spring onions; there is no chilli added, or coriander, and the taste is “cleaner” and more refreshing than a Mexican style guacamole and makes for a perfect spring like snack. NOT that I don’t love the Mexican style guacamole, but if you fancy a change and want a non chilli style dip, then this green Goddess is the dip/spread for you!

South African style Guacamole and Cream Cheese Tartines

South African style Guacamole and Cream Cheese Tartines

As well as tweaking my mum’s recipe by adding some finely chopped onions and a bit of garlic, I also added an extra layer in the form of some deliciously creamy Philadelphia cream cheese; I used the herb and garlic flavoured cream cheese in this recipe, but on subsequently making this recipe again, by popular demand, I decided to use plain Philadelphia cream cheese, and it was just as tasty and with an even cleaner taste. I also served the next batch of “Tartines” with some thinly sliced chorizo sausage to satisfy my carnivorous husband’s desires, on the culinary front!

South African style Guacamole and Cream Cheese Tartines

South African style Guacamole and Cream Cheese Tartines

 So, why a “Tartine” and when is a tartine a “Bruschetta” or an open “Danish Sandwich”? Well, it’s all in a name really, and as tartines are popular in France where I was when I made these, tartines they are! Read here for more “open sandwich” definitions. I DO have a couple of other tartine recipes on Lavender and Lovage here: Loch Fyne Smoked Salmon Tartine (Tartine au saumon fumé) and French Egg & Tomato Breakfast Tartine with Lovage.  Of course mum calls this dip or spread “mashed avocado with lemon juice”, and she and my dad love it just simply spread on crackers, which sounds great too!

South African style Guacamole and Cream Cheese Tartines

South African style Guacamole and Cream Cheese Tartines

DO try this simple little recipe, it’s easy to make and is also fabulous as a dip with bread sticks or as a sandwich filling with smoked salmon and extra cream cheese……oh yes, and in bagels! With thanks to my mum for the recipe idea and to Philadelphia for sending me some vouchers in order for me to develop this recipe as part of their celebrations in being awarded “Good Dairy Commendation by The Compassion in World Farming”. Philadelphia have also teamed up with chef and sustainability champion Valentine Warner, and some of his recipes are featured on their site.

South African style Guacamole and Cream Cheese Tartines with Philadelphia Cream Cheese

South African style Guacamole and Cream Cheese Tartines with Philadelphia Cream Cheese

That’s all for today, see you later on with some NEW Organic recipes and news of how I am working with Organic UK throughout 2014. See you then, Karen 

Disclaimer: I was sent some supermarket vouchers in order to create and develop this recipe with Philadelphia. 

South African style Guacamole and Cream Cheese Tartines

Serves 4 servings of 2 tartines per person
Prep time 15 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party
Region African
By author Karen S Burns-Booth
A South African inspired recipe, where mashed avocados mixed with lemon juice, salt and pepper are spread on crackers and are served as a popular snack. My recipe has added onions and garlic and is spread on toasted sourdough bread with Philadelphia cream cheese for a more filling version. This recipe idea came from my Mum who reminded me how we used to enjoy fresh avocados when we lived in South Africa.

Ingredients

  • 2 ripe avocados
  • 1/2 red onion, peeled and very finely diced
  • 2 spring onions, trimmed and very finely sliced (or wild garlic when in season)
  • 1/2 teaspoon garlic granules (or 2 cloves fresh garlic, finely minced)
  • juice of 1 lemon (sometimes I use an extra half lemon if there isn't enough juice)
  • salt and pepper
  • 8 slices of sourdough bread (lightly toasted; or ciabatta, baguette)
  • 150g Philadelphia Cream Cheese (I used the herb and garlic variety)

Note

A South African inspired recipe, where mashed avocados mixed with lemon juice, salt and pepper are spread on crackers and are served as a popular snack. My recipe has added onions and garlic and is spread on toasted sourdough bread with Philadelphia cream cheese for a more filling version.  This recipe idea came from my Mum who reminded me how we used to enjoy fresh avocados when we lived in  South Africa.

Directions

Step 1 Cut the avocados in half and remove the stone, set one stone to one side. Mash the avocados with the onions, garlic, lemon juice and seasonings - don't over mash it, it's nice to have a few small lumps remaining for texture. Taste the guacamole and adjust the seasoning with extra lemon juice and salt and pepper if needed.
Step 2 Spread the Philadelphia cream cheese over the lightly toasted sourdough (or baguette) slices and then spoon the guacamole over the top. (There may be some guacamole left, just pile it into a smaller bowl and serve it with the tartines)
Step 3 Serve with extra lemon juice, sliced charcuterie such as ham and chorizo sausage, and a bowl of extra Philadelphia cream cheese to add extra creaminess to the guacamole if desired.
Step 4 Tip: Keep one of the avocado stones in the middle of the guacamole, this stops it from discolouring and going brown.

South African style Guacamole and Cream Cheese Tartines with Philadelphia Cream Cheese

South African style Guacamole and Cream Cheese Tartines with Philadelphia Cream Cheese

Comments

  1. says

    Look at that creamy, dreamy guacamole combination! I love that the guacamole looks chunky and shows off the creamy, clean and fresh avocado at it’s best. X

  2. says

    Looking forward to eating exactly this next week, Karen. Don’t think mine will look quite as beautiful as yours – I am such a fan of your photography – but hopefully will taste good in the sea air.

  3. says

    I am not so fond of onion in my guac either, so maybe mine is accidentally south african? For breakfast I will sometimes do a ‘chopping board guac’, just smooshing the ripe ruit on a wooden board, squeezing in lemon and sprinkling over salt. I then slather on sourdough and top with chopped tomatoes or quickly stir-fried chard. Minimal clean up and no slipping around in the bowl. Avocados are the business! Intersting adding the cream cheese – v luxe. Nice images, Karen.

    • says

      Thanks Kellie! And I am also a BIG fan of “board” type meals, pop it all on a board with the appropriate fixings and away you go!! The cream cheese on the toasts adds a lovely creaminess that offsets the sharp lemony taste. Karen

  4. says

    I just love your little twist on guacamole . Will definitely have to try. Most mornings I have plain ole mashed avocado on toast, cannot get enough of the flavor.

  5. says

    I love the colour of those avocados up against the yellow bowl, scrummy! Looking forward to hearing about your collaboration with Organic UK (and your old cruise menus!) x

  6. says

    This is gorgeous Karen, you’ve made the guacamole exactly like I prefer it, nice and chunky! Love the idea of eating it with the cream cheese on crisp toasted sourdough. Yum! I didn’t actually realize that guacamole was popular in South Africa… I like the simplicity of this recipe, just lemony avocadoey goodness! A cafe near me makes guacamole almost exactly like this but they call it ‘smashed avocado’. Definitely both versatile and delicious xx

    • says

      Thanks Laura! Yes, my mum calls it “mashed avocado” and so I can see the similarities with “smashed” there! Rather like the word smashed too! LOL! It’s not so much that guacamole is popular in SA, it’s just that they eat a version of it there that is basically just avocados with lemon juice and salt and pepper……spread on crackers! Don’t think they call it guacamole though, I’m sure it’s call smashed there too!! Karen

  7. says

    Yes please Karen – I’m up for one or five of those. I adore avocado and happy to take it in pretty much any form. Tartines take me straight back to my au pair days in Switzerland – I used to have to make an awful lot of them for the kids.

  8. says

    what a gorgeous idea Karen… I love the simplicity of this… and so wonderfully tasty too… perfect with a marguerita i’m thinking…?

  9. says

    I don’t think I realised these were known as Tartines in France, I always think of Bruschetta so I’ve learnt something new. Nice twist with the avocado and cream cheese.

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