Spanish-Style Avocado Toast with Chorizo & Tomatoes

12 INGREDIENTS • 8 STEPS • 20MINS

Spanish-Style Avocado Toast with Chorizo & Tomatoes

This Spanish-Style Avocado Toast takes classic avocado toast to the next level with crispy Spanish chorizo, blistered cherry tomatoes, and aged Manchego cheese. The richness of the avocado, the smoky depth of chorizo, and the brightness of sherry-infused frisée come together on buttery toasted sourdough, creating a bold and elegant dish perfect for breakfast, brunch, or a light meal.
Love This Recipe?
This Spanish-Style Avocado Toast takes classic avocado toast to the next level with crispy Spanish chorizo, blistered cherry tomatoes, and aged Manchego cheese. The richness of the avocado, the smoky depth of chorizo, and the brightness of sherry-infused frisée come together on buttery toasted sourdough, creating a bold and elegant dish perfect for breakfast, brunch, or a light meal.


How to Make Spanish-Style Avocado Toast with Chorizo & Tomatoes



Sautéing the Chorizo & Tomatoes

  1. Heat a large skillet over medium-high heat and add a splash of olive oil.
  2. Add diced Spanish chorizo and cook until the fat renders and the chorizo becomes crispy, about 3-4 minutes.
  3. Lower the heat to medium and stir in diced yellow onion, cooking until translucent. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Push everything to the edges of the pan, leaving space in the center. Place the halved cherry tomatoes cut-side down in the center and cook until they start to blister and soften, about 2-3 minutes.
  5. Deglaze the pan by adding a splash of chicken stock, scraping up any browned bits for extra flavor. Let it simmer briefly until slightly reduced.
  6. Remove from heat and stir in a splash of Pedro Ximénez sherry along with chopped fresh parsley, reserving some parsley for garnish.

Toasting the Sourdough

  1. Heat a pan over medium-high heat and add butter.
  2. Toast the thick-cut sourdough slices cut-side down until golden brown and crisp. Remove from heat.

Preparing the Frisée Salad

Toss frisée lettuce with:

  • A splash of olive oil
  • A pinch of salt
  • A splash of Pedro Ximénez or sherry vinegar for acidity

Assembling the Avocado Toast

  1. Slice the avocado and distribute evenly across the toasted sourdough.
  2. Sprinkle with salt and a squeeze of fresh lemon juice to enhance flavor.
  3. Spoon the chorizo and blistered tomato mixture generously over the avocado.
  4. Top with frisée salad for a fresh, tangy contrast.
  5. Finish with shaved Manchego cheese and a final sprinkle of fresh parsley.

Ingredients & Substitutions

  • Spanish Chorizo – Adds a rich, smoky depth. Substitute with Mexican chorizo (cooked and crumbled), pancetta, or crispy bacon.
  • Pedro Ximénez Sherry – Adds a sweet, nutty complexity. If unavailable, use dry sherry, balsamic vinegar, or a touch of honey and white wine.
  • Sourdough Bread – Its tangy flavor and sturdy texture hold up well. Swap with baguette, ciabatta, or country bread.
  • Frisée Lettuce – Offers a slightly bitter contrast. Substitute with arugula or baby spinach.
  • Manchego Cheese – Provides a nutty, aged flavor. Swap with Parmesan, Pecorino Romano, or aged Gouda.

Tips & Suggestions

  • Make It Spicier – Add a pinch of red pepper flakes or a drizzle of spicy honey over the top.
  • More Protein? – Top with a poached or fried egg for an even heartier dish.
  • Meal Prep Friendly – The chorizo mixture can be made in advance and reheated before assembling.
  • Pair It With – A Spanish-style café con leche or a glass of dry white wine makes a perfect pairing.

Frequently Asked Questions



Can I Make This Without Chorizo?

Yes! Try using sautéed mushrooms, roasted chickpeas, or crispy tofu for a vegetarian-friendly version.

How Do I Store Leftovers?

  • Chorizo & Tomato Mixture – Store in an airtight container in the fridge for up to 3 days.
  • Avocado & Bread – Best assembled fresh to maintain texture and flavor.

Can I Use a Different Bread?

Absolutely! Try whole grain bread, multigrain toast, or even grilled flatbread.

Final Thoughts

This Spanish-Style Avocado Toast with Chorizo & Tomatoes is an elevated take on a classic, blending smoky chorizo, creamy avocado, sweet blistered tomatoes, and tangy Manchego on crisp, buttery sourdough.

Whether for brunch, lunch, or a quick gourmet bite, this dish is rich, flavorful, and undeniably satisfying.

🔥 Savory, crispy, creamy—this toast is next-level delicious!

author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
20MINS
Total Time
$7.73
Cost Per Serving
Ingredients
Servings
1
us / metric
Chorizo & Tomatoes
Diced Spanish Chorizo
1 cup
Diced Spanish Chorizo, cubed
Olive Oil
1 splash
Olive Oil
Yellow Onion
1/2 cup
Small Yellow Onion, diced
Garlic
2 cloves
Garlic, minced
Cherry Tomato
1 cup
Cherry Tomato, halved
Chicken Stock
1 splash
Chicken Stock
Pedro Ximenez 30 Años Sherry
1 splash
Pedro Ximenez 30 Años Sherry
Fresh Parsley
1 bunch
Fresh Parsley, chopped
To Serve
Avocado
1
Avocado, thinly sliced
Add salt and lemon juice
Sourdough Bread
2 slices
Sourdough Bread, thickly sliced
toasted in a pan with butter
Lettuce
1 bunch
Lettuce
Frisée lettuce, tossed in olive oil, salt and Pedro Ximenez or sherry vinegar
Manchego Cheese
to taste
Manchego Cheese, shaved
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
Heat a large skillet over medium-high heat and add a splash of Olive Oil (1 splash).
step 2
Add Diced Spanish Chorizo (1 cup) and let the fat render to get crispy.
step 3
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.
step 4
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.
step 5
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)
step 6
Assembly: Spread the Avocado (1) slices out between Sourdough Bread (2 slices) then sprinkle with salt and a squeeze of lemon juice.
step 7
Divide chorizo mixture between the two toasts, then top with a few leaves of dressed frisée Lettuce (1 bunch).
step 8
Generously shave Manchego Cheese (to taste) all over, sprinkle with remaining parsley and serve.
step 8 Generously shave Manchego Cheese (to taste) all over, sprinkle with remaining parsley and serve.
RECIPES TAG
Appetizers
Lunch
Snack
Shellfish-Free
Spanish
top