From: Chef/owner Stephanie Sokolove, Stephanie's on Newbury, Boston, MA. Yield: 12 servings. 6 large Fresh Hass Avocado, cut in half and slice end to end* 24 slices of brioche bread 24 slices (¼" thick) vine-ripe tomatoes 24 oz. goat cheese 18 oz. mild Vermont white cheddar cheese, sliced to ¾ oz. per slice 6 oz. butter 12 wedges of pickle 12 servings potato chips Spread 1 oz. goat cheese on each of 2 slices of bread. Place half of a fresh Hass Avocado on top of goat cheese side of ...
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