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.
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Cooking tools:
- Mixing bowl
- Fork
- Chef's knife
- Skillet
- Plate
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
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