Avocado and Bacon Toast with Corn, Pickled Onions and Queso Fresco
Crisp bacon and a colorful confetti of corn, pickled onions and Mexican cheese are an easy addition to classic avocado toast.
Ingredients
2–4 ripe avocados, pitted and peeled
1 lime, halved
Coarse sea salt
4 slices good country or sourdough bread, toasted
Olive oil, for drizzling
1 cup cooked corn kernels, preferably grilled
¼ cup chopped pickled red onions
1 (2.52-ounce) package Applegate Naturals Fully Cooked Sunday Bacon, warmed
¼ cup crumbled queso fresco
Instructions
In a bowl, mash the avocado. Squeeze the lime halves over the avocado and season to taste with sea salt.
Arrange the toasted bread on plates and drizzle with olive oil. Spread the mashed avocado over the toast. Sprinkle with corn kernels and pickled onions over the avocado. Lay 2 bacon slices over each piece of toast and top with a sprinkle of queso fresco. Serve at once.
In a bowl, mash the avocado. Squeeze the lime halves over the avocado and season to taste with sea salt.
Arrange the toasted bread on plates and drizzle with olive oil. Spread the mashed avocado over the toast. Sprinkle with corn kernels and pickled onions over the avocado. Lay 2 bacon slices over each piece of toast and top with a sprinkle of queso fresco. Serve at once.