Spanish-Style Avocado Toast with Chorizo and Tomatoes

Heat a large skillet over medium-high heat and add a splash of Olive Oil (1 splash).

Add Diced Spanish Chorizo (1 cup) and let the fat render to get crispy.

Lower the heat to medium and add Yellow Onion (1/2 cup) Cook until translucent, then add Garlic (2 cloves) and cook until fragrant, about 30 seconds.

Push all ingredients to the edges of the pan, then add the Cherry Tomato (1 cup) cut-side down if possible, to the empty space in the center of the pan and cook until they blister.

Add a splash of Chicken Stock (1 splash) to deglaze, stirring to scrape up any browned bits on the pan. Simmer until the liquid has reduced a bit, check for seasoning and adjust if needed before removing from heat and stirring in a splash of Pedro Ximenez 30 Años Sherry (1 splash) and most of the Fresh Parsley (1 bunch)

Assembly: Spread the Avocado (1) slices out between Sourdough Bread (2 slices) then sprinkle with salt and a squeeze of lemon juice.

Divide chorizo mixture between the two toasts, then top with a few leaves of dressed frisée Lettuce (1 bunch).

Generously shave Manchego Cheese (to taste) all over, sprinkle with remaining parsley and serve.