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Snack
Crispy Cheddar Avocado Toast
Is it still avocado toast if you replace the bread with a slice of toasted-until-crispy Tillamook Farmstyle Sharp Cheddar? Nope, it’s even better. Add some avocado and fresh summer veggies for breakfast, lunch, dinner, snacks... You get it.
40MINserves 9
Ingredients
Cheddar toasts
1 (8-ounce) pack Tillamook Farmstyle Sharp Cheddar Slices
4 large avocados, sliced
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Red chili flakes, to taste
2 limes
1 cup quartered baby heirloom tomatoes
3 medium radishes, thinly sliced
¼ cup pickled red onions
Herb salad
¼ cup rainbow mix microgreens
2 tbsp coarsely chopped fresh dill
2 tbsp fresh tarragon leaves
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To make the cheddar toasts, preheat the oven to 275°F (140°C).
Line a baking sheet with parchment paper and arrange the cheese slices 1½ to 2 inches apart.
Bake for about 25 minutes, or until crispy. Remove from the oven and let stand until cooled completely and hardened (about 10 minutes).
To make the herb salad, toss together the microgreens, dill and tarragon in a bowl. Set aside.
Add the avocado slices to each cheddar toast. Sprinkle with salt, black pepper, red chili flakes and lime juice.
Top them off with tomatoes, radishes, pickled onions and herb salad and enjoy.
