Inspiration: I would like to eat avocados three meals per day. A really great batch of guacamole, actually, might be my single favorite food in life.  And aside from guac, avocados are perfect for breakfast, lunch, or dinner, either on their own or mixed into a recipe. Nearly every single time that I serve Mexican or Southwestern food, avocados are on our plates in some form. They complement nearly any grilled or sauteed meat or fish. They’re a great topping for soups and a great ingredient in salads, salsas, and omelets. And, they’re packed full of nutrients. Needless to say, I don’t need much of a push to throw anything with avocados onto the menu.

What We Loved: Nutty Parmesan cheese with creamy avocado is really just a fabulous pairing. Those two ingredients each have rich, intense flavors that complement each other so well, and the touch of fresh cilantro and sprinkle of salt and pepper on top add just the right amount of garnish and spice. These little bites are rich and decadent, yet at the same time, they’re still light and sophisticated.

Tips: We served these as a side dish to some lobster and crab cakes, but they would really be fabulous as an appetizer. One avocado will go a long way when it’s sliced so thinly, so you could make a whole tray of them to serve up. Since avocado browns so quickly, though, I would suggest making these immediately prior to serving and maybe sprinkling some lime juice on the avocado slices to help prevent browning.

Parmesan Crisps with Avocado and Cilantro
Source: Original Recipe

1 batch Parmesan crisps
1 avocado, thinly sliced
Handful fresh cilantro
Kosher salt and freshly cracked black pepper

1. Carefully top each Parmesan crisp with a few slices of avocado and a sprig of cilantro. Season to taste with Kosher salt and black pepper.