Ingredients

• 2 each avocado
• 2 TBL lemon juice
• 1 tsp salt
• 8 slices smoke house black pepper bacon, cooked
• 3 Plum tomatoes sliced
• 1 small red onion, peeled and sliced
• 1 TBL sugar
• ½ TBSP salt
• ½ cup cider vinegar
• 8 oz. Queso Fresco sliced
• 1 Loaf Ciabatta bread, sliced on a bias and lightly toasted.

Preparations

1) Combine the red onion, sugar, vinegar and ½ TBL of salt allow to marinate for a minimum of one hour to pickle the onions.

2) Mash the avocado with remaining tsp of salt and lemon juice.

3) To assemble spread 1 ½ TBL of the mashed avocado over the toast, top each with 1 oz. of the sliced cheese, 2 slices of tomato, 1 strip of the cooked bacon roughly chopped, and 1 TBL of the pickled onions. Serve as a light lunch, appetizer or snack.