December 12, 2012
Submitted by: [Mommarica]
Category: Side Dishes, Etc.

1 ripe avocado
1/4 cup gluten free bread crumbs (I use Glutino gluten free crumbs)
1 medium to large ripe tomato, diced
1 medium head of garlic
1 Tbsp. grated Parmesan cheese
1 Tbsp. fresh basil, chopped
1/2 Tbsp. lemon juice
5 kalamata or nicoise olives, pitted & finely diced -OR- 1 Tbsp. olive tapenade
2 tsp olive oil
2 tsp salt
Ground pepper to taste

Preheat oven 400°F. Take the whole head of garlic & remove the very outer layers of papery skin, leaving the skin on the cloves still in tact. Using a knife, cut off about 1/4 inch of the tops of the cloves. Drizzle lightly with olive oil & season with salt & pepper. Wrap the whole head tightly in aluminum foil, leaving a small opening at the top to vent. Place the wrapped garlic on a cookie sheet & bake for about 30 minutes or until the cloves feel soft to the touch. Remove from oven & gently squeeze the cloves out of their skin. With a fork, mash the desired amount of garlic cloves according to your taste.

Increase oven temperature to 450°F. Take the bread crumbs & brown lightly in a pan with a little bit of butter. In a bowl, mix the browned bread crumbs, mashed garlic, diced tomato, Parmesan cheese, chopped basil, lemon juice, diced olives or tapenade, salt & pepper. Slice the avocado in half, discarding the pit & divide the mixture between the two halves. (I like to squeeze a bit of lemon juice over the avocado halves before filling them.) Top with a sprinkle of Parmesan cheese & place on a baking sheet. Bake for about 5 to 10 minutes. Serve immediately.

***There are endless variations for this recipe... Try adding tuna or crab, for example. Get creative!

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