Recipe courtesy of Michael Voltaggio

Avocado Confit with Blackberry Dressing

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  • Level: Intermediate
  • Total: 2 days 45 min (included fermenting time)
  • Active: 45 min
  • Yield: 12 servings


Blackberry Dressing:

Avocado Confit:


  1. For the blackberry dressing: Mix the blackberries with the salt and leave at room temperature, covered, for 2 days.
  2. Pour blackberries through a strainer or chinois sitting over a mixing bowl. Using the back of a ladle, press all juice and pulp through. Combine approximately 1 cup of the fermented blackberry juice with the blackberry vinegar.
  3. For the avocado confit: Preheat the oven to 350 degrees F.
  4. In a medium saucepan, bring oil to a low simmer. Add the onions and garlic and gently steep them in the oil, about 10 minutes. Meanwhile, season avocados with salt and Piment d'Espelette and place cut-side down in an even layer in a baking dish. Pour oil with onions and garlic over avocados and bake until soft, about 15 minutes.
  5. To assemble: Arrange avocado confit in a large serving bowl along with the cooking oil, onions, and garlic. Drizzle blackberry dressing over top. Serve on grilled bread, garnished with fresh blackberries.