Spanish Style Avocado Toast Recipe

Heat a large skillet over medium-high heat and add a splash of olive oil.

Add chorizo and cook, stirring occasionally, until the edges are crispy.

Lower the heat to medium and add onions.

Cook until translucent, then add garlic and cook until fragrant, about 30 seconds.

Push all ingredients to the edges of the pan, then add the tomatoes, cut-side down if possible, to the empty space in the center of the pan and cook until they blister.

Add a splash of chicken stock to deglaze, stirring to scrape up any browned bits on the pan.

Simmer until the liquid has reduced a bit, check for seasoning and adjust if needed before removing from heat and stirring in a splash of Pedro Ximenez and most of the parsley.

Spread the avocado slices out between toasts, then sprinkle with salt and a squeeze of lemon juice.

Divide chorizo mixture between the two Spanish Style Avocado Toasts, then top with a few leaves of dressed frisée.

Generously shave Manchego cheese all over, sprinkle with remaining parsley and serve. 

Serve Spanish Style Avocado Toast with

1 ripe avocado, sliced thin, plus salt and lemon juice
2 thick slices sourdough or country bread, toasted in a pan with butter
Frisée lettuce, tossed in olive oil, salt and Pedro Ximenez or sherry vinegar
Aged Manchego cheese, shaved

Spanish Style Avocado Toast Recipe Ingredients

Olive oil
6 ounces Spanish hard chorizo, cut into small cubes
½ small yellow onion, finely diced (about ⅓ cup)
2 cloves garlic, minced
1 cup cherry tomatoes, halved
Chicken stock
Pedro Ximenez or sherry vinegar
Parsley, chopped