Ingredients for Avocado Cristo With Cherry Tomato Jam And Balsamic Reduction
- 2 large eggs
- 1/4 cup milk
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 6 slices sourdough bread
- 1 ripe avocado, sliced
- 1/2 cup shredded Monterey Jack cheese
- 1 pint cherry tomatoes, halved
- 2 tablespoons sugar
- 1/4 cup balsamic vinegar
- fresh lime juice, to taste
- chopped cilantro, for garnish
- 1 thin slice avocado, for garnish
- olive oil, for coating
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How to Make Avocado Cristo With Cherry Tomato Jam And Balsamic Reduction
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 2 large eggs, 1/4 cup milk, 1 clove minced garlic, 1 teaspoon ground cumin, salt, and pepper to taste.
- Dip 6 slices of your favorite bread (challah or sourdough recommended) into the egg mixture, ensuring both sides are coated.
- Lightly coat a baking dish with olive oil.
- Arrange 3 slices of dipped bread in the baking dish.
- Fan 1 ripe avocado, sliced, over the bread.
- Top with 1/2 cup shredded Monterey Jack cheese.
- Layer the remaining 3 slices of dipped bread on top of the cheese.
- Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
- While the Avocado Cristo bakes, prepare the jam: In a small saucepan, combine 1 pint cherry tomatoes (halved), 2 tablespoons sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the tomatoes soften and the liquid reduces to a jam-like consistency (about 15-20 minutes).
- Prepare the balsamic glaze: In a separate small saucepan, simmer 1/4 cup balsamic vinegar over low heat until slightly thickened (about 10 minutes).
- Remove the Avocado Cristo from the oven and let it cool slightly.
- Cut the Avocado Cristo into wedges.
- Arrange the wedges on plates, top with a dollop of cherry tomato jam and drizzle with balsamic glaze.
- Garnish with a squeeze of fresh lime juice, chopped cilantro, and a thin avocado slice.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
127g
Fat
84g
Carbs
62g
