Gourmet avocado, chicken and corn toast with speculoos crumble and Caribbean fruits

Ingredients

• 4 slices Sliced country bread (Ideally lightly toasted)
• 1 unit Avocado (Ripe, green and creamy flesh)
• 1 clove Garlic clove (Finely minced)
• 1 stalk Spring onion (Finely sliced)
• 2 tablespoons Fresh herbs (coriander or parsley) (Chopped)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper (Freshly ground)
• 150 g Cooked chicken (Shredded or pulled)
• 100 g Sweet corn kernels (Drained if canned)
• 300 g Tropical fruits (mango, papaya, pineapple, banana) (Diced)
• 10 g Butter (Unsalted, cut into small dice)
• 2 tablespoons Sugar
• 50 g Speculoos (Biscuit, coarsely crumbled)
• 30 g Dried fruit (raisins, dried apricots) (Chopped)

Instructions

1. Prepare the avocado mash

   In a bowl, mash the avocado with a fork until you reach a slightly grainy consistency. Add the minced garlic, finely sliced spring onion, chopped fresh herbs, salt and pepper. Mix quickly.

   Time: PT5M

2. Incorporate the chicken and corn

   Add the shredded chicken and sweet corn to the avocado mash. Stir until everything is well combined.

   Time: PT2M

3. Assemble the toast

   Generously spread the avocado‑chicken‑corn mixture onto each slice of bread. Serve immediately or cover with plastic wrap if preparing ahead.

   Time: PT2M

4. Prepare the fruit crumble

   In a microwave‑safe dish, arrange the diced tropical fruits. Add the butter in small dice and the sugar. Heat on high power for 2 minutes, stirring halfway through.

   Time: PT2M

5. Add the crumble

   Remove the dish from the microwave, immediately sprinkle the hot fruit with the crumbled speculoos and chopped dried fruit. Lightly mix so the crumble adheres.

   Time: PT1M

6. Serving

   Place the toast on a plate, accompany with the fruit crumble in a small bowl. Enjoy immediately to appreciate the hot‑cold contrast.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

70 g

Fat

30 g

Fiber

10 g

Ingredient Substitutions

• Instead of Sliced country bread: Whole grain bread, Rye bread
• Instead of Avocado: Jarred avocado puree
• Instead of Garlic clove: Garlic powder
• Instead of Spring onion: Shallot
• Instead of Fresh herbs (coriander or parsley): Basil
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Cooked chicken: Turkey, Smoked tofu
• Instead of Sweet corn kernels: Frozen corn
• Instead of Tropical fruits (mango, papaya, pineapple, banana): Seasonal fruits
• Instead of Butter: Margarine, coconut oil
• Instead of Sugar: Cane sugar, Honey
• Instead of Speculoos: Shortbread biscuits, Rusks
• Instead of Dried fruit (raisins, dried apricots): Chopped nuts

Equipment Needed

• Fork
• Bowl
• Chef's knife
• Cutting board
• Microwave‑safe dish
• Spoon
• Serving plate

Critical Steps — Do Not Skip

• Mash the avocado without making it completely smooth to retain body.
• Monitor the microwave cooking so the fruit stays juicy and the sugar does not burn.
• Add the crumble immediately after microwaving so it stays crunchy.

Chef Tips from the Video

• Use lightly toasted country bread for a texture contrast.
• Sprinkle a little Espelette pepper on the toast for a spicy touch.
• Add a small spoonful of Greek yogurt to the crumble for extra creaminess.

Troubleshooting

Storage

Refrigerator: Store the toast in an airtight container for up to 1 day. The crumble keeps 2 days refrigerated, separately.

Freezer: The avocado mixture does not freeze well (risk of browning). The crumble can be frozen for 1 month, then reheated in the microwave.

Room temperature: Bread keeps at room temperature for 2 days. Consume the dessert within 4 hours if left at room temperature.

Make-Ahead Tips

• Prepare the avocado mash the day before, add a splash of lemon juice and cover with plastic wrap to prevent oxidation.
• The speculoos crumble can be made ahead and stored in an airtight jar.