Have been hankering for Smashed Avocado since spying it on a cafe menu, but left disappointed as gloomy weather had prevented the chef’s avocados from ripening. Today’s home-sourced version was composed from a batch of Sourdough Buns, the flesh of 4 smallish avocados smashed with the juice of a lemon, about 200g crumbled goats cheese, topped with simple salsa made from a handful of shredded mint leaves, a quarter of a red onion (very finely sliced), and a glug of olive oil. Served crisp bacon on the side.
|Rather than make scrolls this week, cut the refrigerated dough into a dozen wedges, flattened each and shaped it into a round bun.||After an overnight rise at room temperature, brushed the buns with egg wash, then sprinkled each with either sesame or poppy seeds||Followed the familiar baking routine, however moved the buns from the top shelf as they were browning rather rapidly. Cooled on a rack while preparing the toppings.|