Recipe courtesy of Brent Wertz
Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 32
- Saturated Fat
- 10
- Carbohydrates
- 71
- Dietary Fiber
- 10
- Sugar
- 21
- Protein
- 27
- Cholesterol
- 240
- Sodium
- 954
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
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.