Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Tomato and Avocado Canapés with Manchego Cheese
1/2 cup Herbed Balsamic Vinaigrette with Dried Herbs (see recipe below)
24 slices Cuban Bread or French Baguette Slices, 1/4″ thick
6 Roma tomatoes (on the vine)
2 large Florida avocados
1/4 pound Manchego cheese, sliced thin (with peeler)
Preheat oven to 300 degrees.
Brush bread with vinaigrette.
Arrange baguette slices in a single layer on a rimmed baking sheet, preferably lined with a Silpat. Toast in oven until golden brown, about 15 – 20 minutes. (Watch carefully, the slice of the toast and your oven temperature can make the difference between toast and burnt!) Remove from oven and allow to cool for a few minutes.
Thinly slice tomatoes and spread out on a paper towel, lightly salt them.
Slice avocado and slightly salt and pepper them, arrange on the cutting board or plate.
Place toasted slices of bread on platter and arrange with tomato, avocado and cheese. Serve when ready. Serves 12.
Herbed Balsamic Vinaigrette with Dried Herbs
1 teaspoon thyme
1 1/2 teaspoons basil
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 ounces + 2 tsp Balsamic Vinegar
2 ounces + 2 tsp Roasted Garlic Olive Oil
2 ounces + 2 tsp Extra Virgin olive oil
Photo: Betty Hakes