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Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

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
1 pound cherry tomatoes, chopped
2 ounces sugar
6 ounces aged balsamic vinegar
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced


  • 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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