Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

Total Time:
1 hr 5 min
Prep:
40 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 8 eggs, lightly beaten
  • 4 ounces milk
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • Salt and pepper
  • 1 loaf sourdough bread cut in 1/2-inch slices
  • 2 avocados, peeled and sliced
  • 6 ounces Monterey Jack
  • Plum tomato jam:
  • 1 pound cherry tomatoes, chopped
  • 2 ounces sugar
  • Balsamic reduction:
  • 6 ounces aged balsamic vinegar
  • 1 tablespoon lime juice
  • 1 bunch cilantro, chopped
  • 1 avocado, peeled and sliced
Directions
  • Preheat oven to 375 degrees F.

  • In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.

  • To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.

  • In a medium size pot, reduce the vinegar until slightly thickened.

  • To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado.


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