Avocado toast with grilled corn, tomato and soy sauce balsamic glaze
| Avocado | 2 |
| Lime juice | 1 Tbsp. |
| Salt | as needed |
| Ground black pepper | as needed |
| Whole grain country bread, sliced ¾” thick | 4 |
| Olive oil | as needed |
| Garlic clove | 1 |
| Yellow corn, grilled cut off cob | 1 ear |
| Cherry tomatoes, quartered | 1 cup |
| Feta cheese | 1/2 cup |
| Tarragon leaves | 1/2 Tbsp. |
For the shoyu balsamic glaze
| Shoyu (soy sauce) | 1/2 cup |
| Balsamic vinegar | 1/2 cup |
| Brown sugar | 1/2 cup |
Avocado, corn, cherry tomatoes, etc. are placed on top of grilled bread topped with a salty umami sauce of balsamic vinegar and soy sauce. It is a delicious and nutritious breakfast without the hassle of a busy morning.
How to make it
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For the Shoyu Balsamic Glaze: Combine the shoyu, vinegar, and brown sugar in a small pot. Bring to a low simmer, stir to dissolve the sugar.
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Grill the bread on both sides, drizzle with olive oil and rub one side with the garlic clove.
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For the Avocado: Peel, seed and slice the avocado. Add the lime juice. Season with salt and pepper.
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Shingle avocado on top of the garlic rubbed side of the bread.
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Top with corn, cherry tomatoes, and feta cheese.
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Drizzle with the Shoyu Balsamic Glaze.
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Garnish with tarragon leaves.
https://www.ciachef.edu/
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Shoyu is made from salt water and soy sauce malt which consists of fermented soybeans and wheat. The soybean brings out the umami flavor, and the wheat supplements the aroma and the sweetness. The unique color, aroma and flavor of the shoyu is created by the function of various microorganisms which gradually matures. This matured state is called soy sauce moromi. The soy sauce is completed once it is strained.