Avocado With Savory Tomato Sorbet And Chips Recipes

BAKED AVOCADO CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Mash the avocado into a paste until no visible avocado chunks or bits remain. Stir in the Parmesan until completely incorporated.
• Scoop the avocado mixture in tablespoonfuls onto the prepared baking sheets, spacing each mound at least 4 inches apart. Spray your fingertips or the back of a spoon with nonstick spray and pat one mound into a thin, 3-inch disc; wipe off your fingertips or spoon. Repeat spraying your fingertips, patting each mound and wiping off your fingertips for the remaining mounds.
• Bake for 10 minutes. Remove from the oven and sprinkle each chip with everything bagel seasoning. Rotate the baking sheets and continue to bake until the edges of the chips are deep brown and the tops start to turn golden brown, 6 to 10 more minutes. The outer chips will cook more quickly, so feel free to remove those first as they're done. Let the chips cool on the baking sheet for 30 minutes. Store them in an airtight container for up to 3 days.

SAVORY TOMATO SORBET

Steps:

• Cut tomatoes in half crosswise and remove seeds with a teaspoon. Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough purée. (Discard seeds and skins.) Push purée through a strainer to remove any extraneous bits. You should have 4 cups purée; if you come up short, add a little water or grate another tomato.
• Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
• Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
• Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
• Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
• For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl. Spoon a few cherry tomatoes and some of the vinaigrette over the top. Garnish with basil leaves.