A Cooking Class Favorite
Looking for a bite-sized appetizer that feels elegant but is effortless to prepare? These Tomato & Avocado Canapés with Manchego Cheese are always a hit in my cooking classes—easy to assemble, full of flavor, and great for entertaining. With crunchy toasted bread, creamy avocado, and the salty sharpness of Manchego, this is one you’ll want on repeat.
Tomato & Avocado Canapés with Manchego Cheese
Ingredients
- ½ cup herbed balsamic vinaigrette store-bought or homemade with dried herbs
- 24 slices Cuban bread or French baguette ¼” thick
- 6 Roma tomatoes thinly sliced
- 2 large Florida avocados peeled and sliced
- ¼ pound Manchego cheese shaved thin using a vegetable peeler
Instructions
- Preheat Oven to 325F. Line a baking sheet with parchment or a silicone mat (Silpat recommended).
- Lightly brush each bread slice with the vinaigrette.
- Arrange in a single layer on the baking sheet.
- Bake for 15–20 minutes, until golden and crisp. (Keep an eye on them—the line between toasty and burnt is thin! Let cool for a few minutes before topping.)
- Layer tomato slices on paper towels and lightly salt to draw out excess moisture.
- Slice avocado, season with a pinch of salt and pepper.
- Shave Manchego cheese into thin ribbons using a vegetable peeler.
- Assemble the appetizer: Place a slice of tomato on each toast, top with avocado and a ribbon of cheese. Arrange on a platter and serve.
Pro Tips
- Cincinnati locals: Pick up a loaf at La Cubanita bakery.
- Bread Matters: Cuban bread offers a light, airy texture, but a French baguette works beautifully too.
