| Level: | Intermediate |
| Total: | 2 days 45 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 1 pound blackberries
- 1 2/3 teaspoons kosher salt
- 1/3 cup blackberry vinegar
- 1 quart avocado oil
- 1 medium yellow onion, sliced
- Cloves from 1 head of garlic, peeled
- 6 avocados, split, pitted and skins removed
- Sea salt
- Piment d’Espelette (red chile pepper powder from the Basque region)
- Grilled sourdough or ciabatta bread, for serving
- Fresh blackberries, for garnish
Instructions
- For the blackberry dressing: Mix the blackberries with the salt and leave at room temperature, covered, for 2 days.
- Pour blackberries through a strainer or chinois sitting over a mixing bowl. Using the back of a ladle, press all juice and pulp through. Combine approximately 1 cup of the fermented blackberry juice with the blackberry vinegar.
- For the avocado confit: Preheat the oven to 350 degrees F.
- In a medium saucepan, bring oil to a low simmer. Add the onions and garlic and gently steep them in the oil, about 10 minutes. Meanwhile, season avocados with salt and Piment d’Espelette and place cut-side down in an even layer in a baking dish. Pour oil with onions and garlic over avocados and bake until soft, about 15 minutes.
- To assemble: Arrange avocado confit in a large serving bowl along with the cooking oil, onions, and garlic. Drizzle blackberry dressing over top. Serve on grilled bread, garnished with fresh blackberries.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 839 |
| Total Fat | 88 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 540 mg |
Reviews
Even without the blackberries, amazing flavor for avocado lovers
Omg! Freaking delicious. Made this for my husband’s birthday dinner tonight. Awesome depth of flavors. Smooth, creamy & complex. Gorgeous on the plate as well. Stellar recipe. Thank you!
definitely different but very good.
Wonderful!!! This still worked when I sliced the avocados before poaching in the oil, so I could use less oil. Since I did not have the Basque spice, I substituted with a combination of a touch of Aleppo pepper and paprika. It worked. This is my go to appetizer to impress my quests.