Parmesan-crusted Baked Avocado Wedges
The husband and I have recently discovered something - avocados are delicious! I don't know why we haven't been eating them all these years. I feel like I've missed out these last 24 years of my life without them. Now, I am making up for lost time! I had an idea for this after I saw someone post parmesan roasted broccoli. Well, I didn't have broccoli; I had avocados. So I tweaked some things and this is what I came up with...
Then I cut him in half and scooped out the seed. PS-if anyone knows if I can plant that and grow my own in a terracotta pot inside, please let me know.
Cut the halves into wedges, like an apple.
For the breading, I mixed however much parmesan cheese this is (all I had left in my container, probably 2 tablespoons or so)...
...with crushed up cornflakes. I would have used panko bread crumbs had I had them.
Dip that avocado wedge in some milk to moisten things up.
Coat it with the parmesan/cornflake mixture.
Spray a baking dish with non-stick spray and line the wedges up like so.
Bake at 350 for about 8-10 minutes. You don't want the cornflakes to burn.
They were the softest, melty-ist avocado snacks ever. My husband and I ate them all, and then wished we'd made some more! And we will soon!