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