Avocado and Feta Cheese must be used!
In fact, inspired by the many useful tips she includes throughout (like how to pair wine and food or choose a tender cut of meat), I decided to make my own cheap, little visual aid to go with this recipe. Just click the arrow in the window below (and please hold your guffaws until you've finished reading the entire post…).
So what is my mission here? Amuse Denise, Lazaro, and Natasha with my own fumbling attempts at a recipe using any ingredients I wish as long as they include avocado and feta cheese.
Okay, here we go…
My first try working feta and avocado into the same recipe was this savory cheese tart. Pretty, isn’t she?
The filling for my tart (ricotta and feta) was delicious with the tomatoes and thyme. I planned on creating an avocado-cilantro coulis to drizzle over the slices, but ... I took a wrong turn with the crust. Instead of pastry dough, I wanted to try something very different. Too different as it turned out. You see, I’d just made a graham cracker crust for a frozen key lime pie (a Terry Odell special, stay tuned for that delicious recipe) by pulverizing sweet crackers and mixing in butter.
I decided to try the same kind of press-in crust method by swapping seasoned bread crumbs for the graham crackers and olive oil for the butter. Sounded logical. Tasted like shite.
Try, try again, right? But as I prepared to re-make the tart, another thought struck me. With the start of summer here in the USA, many households will be looking for meals to make on the grill or stovetop—anything to keep from using that oven.
I also thought about the ricotta, which is a very neutral carrier of flavor, just like...avocado. So, why not just mix the avocado pulp with the feta cheese? A generous squeeze of lime was a no-brainer for flavor and to keep the avocado pulp nice and green. (Note better living through food chemistry – an acid will prevent your avocado’s flesh from darkening right away.)
While you can certainly eat this yummy feta guacamole with tortilla chips, I had a much better idea for lunch. You see, I live in Queens, New York, a short hike from the neighborhood of Astoria, where Greek immigrants bake the most delicious pita bread in the US (IMO). So I decided to make the base a pita bread—Naan bread, flatbread, or a pre-baked round of pizza dough will work just as well.
Toppings? When nobody’s looking, I’ll be piling it on (red onions, roasted peppers, black olives, anchovies…) but since my Quickies pita pizza needs to be photographed, I decided to stick with sweet, brilliant and currently plentiful grape tomatoes. A little chopped cilantro adds aromatic floral fun for the olfactory senses as you bite and chew.
And that’s the ticket. Probably not a dish that will get me hired onto Wolfgang Puck’s gourmet pizza brigade, but a nice, light summer lunch just the same—easy, healthy, colorful, and best of all Quickies-inspired.
Fresh Summer Pizza
with Feta Guacamole
Fresh Summer Pizza
with Feta Guacamole
Makes 1 serving
1 round of pita bread (or Naan or 8-inch round of flatbread or baked pizza dough)
1 tablespoon olive oil (approximately)
1 small ripe avocado (I use Hass)
1 teaspoon lime juice
2 ounces (about 50 grams) feta cheese
8 grape tomatoes, halved
1 tablespoon fresh cilantro, chopped
Step 1 - Toast the pita bread: For an outdoor grill: lightly coat the pita on both sides with olive oil. Place the round over the heat of your grill and turn several times until bread is toasted and crusty. For a stovetop: Coat the bottom of a skillet with olive oil. When the pan is good and hot, add the pita bread, turning several times. Bread should not be soft when you remove it. You are doing more here than simply heating the bread; you are making it firm and crunchy. Plate the bread.
Step 2 – Make the feta guacamole: Remove the flesh from the avocado and mash it with the prongs of a fork. Mix in the lime juice. Crumble the feta cheese and continue mixing with a fork or spoon until you’ve created a smooth paste.
Step 3 – Assemble, top, and serve: Spoon the feta guacamole onto the toasted pita and use the back of the spoon to work it into a smooth, even layer. Place the grape tomato halves on top of the pizza, sprinkle on the cilantro. Slice into quarters and serve.
Additional topping ideas: This pizza is also delicious with roasted red peppers, black olives, anchovies, and red onions. Instead of cilantro, you might try chopped parsley or thyme leaves. You might also try tossing the grape tomato halves with olive oil, cumin, oregano, and sea salt before placing on the pizza. Then...
Eat with joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
Yes, this is me, Cleo (aka Alice).