From: Marco's Café, Portland, OR. Yield: 1 serving. 2 slices rustic Como bread 2 oz. aioli 2 oz. Brie, sliced 1 oz. Asiago, grated ½ fresh large California Avocado (about 8 oz.), sliced 2 slices tomato 1 tsp. olive oil Preheat grill pan in oven to 350°F. Spread aioli on each slice of bread. Top one slice with sliced Brie and the other slice with grated Asiago. Drizzle olive oil on grill pan or sheet pan, and place bread slices on top. Grill or toast ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.