Polenta Appetizer with Avocado and Pesto

Yield: 24 Servings (2 1/4 oz.)

Yield: 24 Servings (2 1/4 oz.)

So simple and easy to prepare; but don't underestimate these delectable little polenta bites as an appetizer option. They'll be popular!

Ingredient	Weight	Measure
Simplot Harvest Fresh® Avocados: Diced Avocado, Frozen	6 oz.
Polenta, 18 oz. prepared tube form		2 count
Olive oil spray		as needed
Roma tomatoes, 1/4-inch thick slices		24 count
Salt and pepper		to taste
Pesto sauce, prepared		8 Tbsp.
Parmesan, shredded	6 oz.

Preparation Instructions:

Step 1

Thaw avocado dices according to package instructions.

Step 2

Preheat oven to 400°F.

Step 3

Cut polenta into 1/2-inch thick slices. Place on a lined sheet pan that has been sprayed with cooking spray. Lightly coat polenta rounds with olive oil spray. Place in a 400°F oven for 10 minutes until lightly browned.

Step 4

Top each polenta round with a tomato slice. Coat lightly with olive oil spray and season with salt and pepper. Return to oven for 5 minutes. Remove from oven and top each round with 1 tsp. pesto sauce, 1/4 oz. of avocado dices, and 1/4 oz. shredded Parmesan. Serve.