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
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
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
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
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
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
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
Print recipe
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.
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