California Avocados are in season, which makes it a great time to try this recipe for Frico Ca-Do Toast. It puts a creative spin on avocado toast by topping cheese crisps instead of bread with California Avocado Smash, fresh tomatoes, California Avocado slices and diced hard-boiled egg. They’re great as bar snacks, appetizers or on your brunch menu.
Recipe by Chef Jason Hernandez, Blade & Tine Culinary Consulting; recipe and photo courtesy of California Avocado Commission
Makes 12 servings, 2 toasts per order
The Fricos:
Vegetable spray
4 c. shredded Parmesan cheese
4 c. shredded Cheddar cheese
¼ c. "everything but the bagel" seasoning (blend of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt flakes)
Preheat the oven to 400 degrees. Line two half sheet pans with foil or non-stick baking mats and spray with vegetable spray.
In a bowl, mix the parmesan and cheddar. Divide it between the two pans, spreading the cheese mixture evenly. Sprinkle both pans with everything seasoning. Bake until the cheese is fully melted and lightly browned on both pans, 8 to 10 minutes. Remove from the oven and use a pizza cutter to cut each pan into 12 squares. Let cool.
The California Avocado Smash:
6 ripe, Fresh California Avocados, seeded and peeled
3½ t. salt-pepper-garlic seasoning
4½ oz. fresh lime juice
Halve the California Avocados and smash them in a bowl with the garlic seasoning and lime juice. Leave the mixture chunky. To store, place a piece of plastic wrap directly on the surface of the smash and refrigerate until needed.
To Assemble the Toasts:
24 Fricos
48 slices fresh tomato
3 ripe, Fresh California Avocados, seeded, peeled and quartered
10 hard-boiled eggs, diced
For each serving, use two Fricos. Spread about 2 tablespoons of Avocado Smash on each one. Thinly slice ¼ avocado. Top each Frico with 2 slices of tomato, a few slices of avocado and 1 tablespoon of diced egg. Serve 2 toasts per order.
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