Go Back

Tomato & Avocado Canapés with Manchego Cheese

Print Recipe

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.