Peperonata Tostadas With Goat Cheese and Avocado
These tostadas were inspired by an amazing peperonta bruschetta served at Bar La Grassa in Minneapolis. Tostadas are spread with a thin layer of goat cheese and topped with spicy caramelized onions, red pepper, and cool, creamy avocado.
Peperonata Tostadas With Goat Cheese and Avocado
Yield: 4 tostadas, 1 to 2 servings
Cook Time: 25 minutes
Ingredients:
- 1 ½ tablespoons extra virgin olive oil
- 1 medium onion, thin sliced
- 1 medium red pepper, thin sliced
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons goat cheese
- 4 tostadas (or corn tortillas toasted until crisp)
- 1 medium avocado, cut into small cubes
Directions:
- Heat oil in a skillet over medium heat. Once small wisps of smoke begin to show, add onion and red pepper, and cook, stirring occasionally, until very brown, soft, and caramelized or about 20 minutes. Stir in salt and crushed red pepper.
- Meanwhile, spread ½ tablespoon goat cheese in a thin layer onto each tostada. When cold, goat cheese can be crumbly; continue working gently with a butter knife until it warms and spreads uniformly.
- Distribute peperonata evenly among tostadas. Top with avocado cubes, and serve.