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Open-Faced Avocado Sandwiches with Arugula Pesto and Crisp Cucumber

Open-Faced Avocado Sandwiches with Arugula Pesto and Crisp Cucumber

Serves four

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with dry California Rosé or Sauvignon Blanc.

Ingredients:

  • 2 cups (50 g) arugula leaves
  • 1 small garlic clove, peeled and finely chopped
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 cup (22 g) grated Dry Jack* cheese or other hard aged cheese
  • 2 tablespoons (20 g) chopped walnuts or pecans
  • 1/2 teaspoon (2.5 ml) salt
  • 8 slices French bread, lightly toasted
  • 2 large avocados, peeled, pitted and cut into small cubes
  • 1 English cucumber, peeled and thinly sliced
  • 1 piece (about 2 ounces/60 g) Dry Jack cheese, for shaving

*Dry Jack refers to the aged version of this classic California cheese.

Directions:

  • Place the arugula, garlic, olive oil, lemon juice, cheese, nuts and salt into a food processor and process for ten seconds.
  • Using a spatula, scrape down the sides and process again for ten seconds.
  • For each serving, place two pieces of toasted bread on a plate. Spread pesto generously on each slice.
  • Cover pesto with a layer of cucumber slices and top with avocado cubes.
  • Use a vegetable peeler to shave desired amount of Dry Jack cheese over the tops.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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