Escalivada Avocado Toast

Piquillo Peppers, Chiense Eggplant, Tomatoes, Mashed Avocado, Sherry Vinegar from Spain, Parsley, Toasted Baguette

Chef Mat Schuster of Canela Bistro | San Francisco, CA
Yield: 12 servings

“Escalivada is one of my favorite Spanish dishes that celebrates the summer. Typically, the vegetables are roasted whole, but in this recipe I start with chopped vegetables. My version also includes some complex flavor added from the Sherry Vinegar PDO from Spain. The toasted and caramel notes of the Sherry Vinegar really complement the roasted vegetables in a unique way.” — Chef Mat Schuster

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Adapted by StarChefs  |  September 2025  |  Photo: Angela DeCenzo

INGREDIENTS

Sherry Vinaigrette:
¼ cup Sherry Vinegar PDO from Spain
½ cup Spanish extra virgin olive oil

Toast:
Baguette, cut on a bias into 1-inch slices
Kosher salt
Ground black pepper

Escalivada:
1 cup sliced shallots
2 cloves garlic, minced
Kosher salt
Ground black pepper
10 roasted piquillo peppers, cut into strips
1 Chinese eggplant, cut into ½-inch slices
1 cup chopped tomatoes

Avocado:
1 large avocado, peeled and pitted
Kosher salt
Ground black pepper

To Assemble and Serve:
½ cup chopped parsley

METHOD

For the Sherry Vinaigrette:
In a small mixing bowl, whisk together Sherry Vinegar PDO from Spain and oil. Set aside

For the Toast:
Heat oven to 375°F. Place bread on a parchment-lined sheet tray and brush with desired amount Sherry Vinaigrette. Season with salt and pepper. Bake 5 minutes. Let cool.

For the Escalivada:
Heat oven to 350°F. In a mixing bowl, combine shallots, garlic, and 2 tablespoons Sherry Vinaigrette. Season with salt and pepper. Transfer mixture to a shallow baking dish. Cover with aluminum foil and cook 15 minutes. Stir, then cover with aluminum foil and bake additional 10 minutes. Add piquillo peppers. Cover with aluminum foil and set aside. In a mixing bowl, combine eggplant, tomatoes, and 2 tablespoons Sherry Vinaigrette. Season with salt and pepper. Transfer to a baking dish. Cover with aluminum foil and cook 15 minutes. Stir, cover with aluminum foil, and bake additional 10 minutes. Let cool. In a mixing bowl, combine eggplant mixture and shallot mixture. Cover with aluminum foil and set aside.

For the Avocado:
Place avocado in a small mixing bowl. Season with 1 tablespoon Sherry Vinaigrette, salt, and pepper. Mash until well combined. Set aside.

To Assemble and Serve:
Place Toast on a work surface. Spread 1 tablespoon Avocado onto each piece. Top with 1 tablespoon Escalivada. Drizzle with Sherry Vinaigrette. Finish with parsley. 

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