Torta de Avocado (Avocado Torte)

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


A delicious and fun appetizer for a small party or brunch crowd.

  • Servings: Serves 12
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Appetizer


2 10-oz. cans of tomatoes with green chiles

1/2 small onion

1 clove garlic

2 sprigs fresh cilantro, minced, or 1/2 tsp. ground coriander

1 tsp. sugar

1/4 tsp. salt

2 Tbsp. oil

2 8-oz. packages cream cheese, chilled and very firm

Bibb lettuce

2 large ripe avocados, halved lengthwise, peeled, pitted and sliced

tortilla chips​


In a blender or food processor, blend tomatoes, onion, garlic, cilantro, sugar and salt until well blended.

In medium skillet, heat oil.  Add tomato mixture and bring to a boil.  Reduce heat and simmer for 5 minutes.  Remove tomato sauce from heat and cool. (Sauce may be prepared 2 days ahead and refrigerated.)

On a cutting board using a long, thin-bladed, sharp knife, cut each brick of cream cheese lengthwise into 4 strips.  Arrange a bed of lettuce on an oblong platter. 

Place two cream cheese strips together at their narrowest ends.  Top cream cheese with avocado slices and a thin layer of tomato sauce.  Repeat layering three times.  Make a second stack alongside the first.  Pour remaining sauce over the top.

Serve at room temperature.  Surround with tortilla chips and serve with a knife to slice through layers and spread on chips.