Philacatessen | Avocado ‘Carpaccio’

Photo by Keri White

This recipe came to be as a result of my daughter’s long wait in a doctor’s office. She flipped through the various magazines lying around and found an article about avocados and different ways to use them.

Although she did not lift the article (or steal the magazine), she described the dish, which sounded intriguing, and together we fiddled with the ingredients to create this delightful appetizer.

Short of dessert, it’s about as far from guacamole as avocados get. The brininess of the capers, the sharp flavors of the Worcestershire and onion, the grainy texture of the mustard, and the freshness of the parsley marry beautifully with the creamy neutrality of the avocado. Serve it as an appetizer for Rosh Hashanah or with your break the fast meal. Your guests will love you even more.

Avocado Carpaccio

Makes about 1½ cups

2 avocados, cut in cubes about ½-inch square

Juice of ½ lemon

1 tablespoon onion, finely diced

1 teaspoon grainy Dijon-style mustard

1 teaspoon capers, drained

¼ teaspoon Worcestershire sauce

1 tablespoon chopped parsley

1 tablespoon olive oil

Salt and pepper to taste

Toast points for serving (see note)

Mix all the ingredients in a small, shallow bowl, being careful not to crush the avocado cubes.

Note: To serve, I toasted whole grain bread and cut the slices into four triangles, which made for an attractive presentation. You can use any type of rye round, mini toast, Melba toast or your favorite cracker.


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