Shawnda here with Platypus Wine Tours sharing a beloved California recipe with a twist, avocado toast. The addition of earthy, roasted beet hummus along with the truffle salt makes for a rich, velvety culmination. I added micro-greens for a slight bitterness and wild-mustard flower which is lightly peppery, for balance. This is stunning on the plate with its contrasting colors. The purple, green and gold are near-Mardi Gras level pow.
Wine pairing: Rosé, Albariño, or Grüner Veltliner
For wild mustard flowers, come to Napa / Sonoma in February where you can find them in spades. 🙂
We look forward to seeing you on a Platypus Wine Tour.
Ingredients:
- Sourdough Bread, I make my own, but I trust that you have a local maker / boulangerie
- Beet hummus – store bought, or blend two roasted beets to any traditional hummus
- Pistachio pieces
- Micro-greens
- Truffle Salt
Instructions:
1. Spread beet hummus onto sourdough bread slice.
2. Place avocado slices atop hummus.
3. Sprinkle with truffle salt.
4. Place micro-greens and garnish with wild-mustard flowers.
