South African style Guacamole and Cream Cheese Tartines
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| 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. |
