Avocado Butter with Tomato Salsa Verrine

adapted from Ottolenghi’s Avocado Butter on Toast with Tomato Salsa
Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

1 very ripe avocado
1-1/2 Tbsp soft butter (or omit the butter and add a little Fruit Fresh to keep the avocado from turning)
2 tsp freshly squeezed lime juice
2 tsp lime zest
Salt and black pepper
¾ tsp finely chopped fresh tarragon
¾ tsp finely chopped fresh dill
1/2  cup cherry tomatoes, quartered
1 tsp capers, rinsed and finely chopped (mash with the flat side of a chef’s knife for easy chopping)
1 Tbsp olive oil
2 slices sourdough bread, toasted and rubbed with a sliced clove of garlic
1/8 tsp cumin seeds, toasted and crushed

Put the avocado and butter in the small bowl of a food processor with half the lime zest, half the lime juice and half a teaspoon of salt (or use a stick blender). Blitz smooth, scraping down the sides of the bowl if need be, then transfer to a small bowl with two-thirds of the herbs. Fold in, then refrigerate for 10 minutes.
Combine the remaining lime zest and juice, the tomatoes, the capers, and olive oil.
To assemble, put half of the avocado mixture in the bottom of each glass, using either an iced teaspoon or a piping bag. Top with tomato salsa, then with herbs and sprinkle with cumin seeds. Garnish verrines with toasted sourdough.