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Nutrition Facts
Serving Size 144 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 17 g 6%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 4 g
Vitamin A 0% Iron 2%
Vitamin C 45% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fett'unta with Avocado, Mint and Pomelo

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

12 Oz bakery fresh ciabatta baguette, cut into 3 equal slices, then each piece cut in half, 6 slices total
1/4 cup(s) extra virgin olive oil, as needed
2 large Hass avocados, pits removed meat scooped out
1 1/2 Tbsp fresh lemon juice
1 Tbsp fresh mint, chopped
1 pomelo, 1 tsp zest for avocado mixture, then skin peeled, segments removed and roughly chopped.
2 garlic cloves, as needed
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Preheat oven to 375ºF.
Place bread slices onto a sheet pan lined with parchment paper, drizzle each slice with olive oil, and a pinch of salt and pepper.
Place bread into oven and cook until just toasted and crisp.
Meanwhile, combine avocados, lemon juice, mint and pomelo zest together, mash well and season to taste.
Once bread is toasted, while still hot rub a garlic clove over surface of each piece of toast to just add flavor, then cool.
Add avocado generously to each toast and top with pomelo to garnish.
Chef's Note: When removing pomelo segments, try and remove all outer membrane from pomelo so all that is left is fruit, membrane can be very tough and chewy.


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