Avocado Bruschetta

Toasted sourdough bread rubbed with garlic and topped with chunky mashed avocado. The contrast between the hot, crispy bread and the acidic freshness of the lime immediately awakens the palate.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 526
• Protein: 9 g
• Carbs: 54 g
• Fat: 29 g

Ingredients

• 4 piece Country bread ( thickly sliced )
• 2 piece Persea americana Mill. ( perfectly ripe )
• 1 piece Garlic ( clove halved )
• 1 tbsp Lime juice ( freshly squeezed )
• 2 tbsp Extra virgin olive oil ( first cold pressed )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )
• 0.5 piece Hot chili pepper optional ( finely chopped )

Instructions

1. Toast the bread

   Slice the bread. Grill it or toast it in a pan with a drizzle of oil. The crust should be golden and sound hollow when tapped. Immediately after, rub vigorously with the halved garlic clove so the crumb absorbs its aroma.

2. Prepare the avocado

   Open the avocados, remove the pits, and scoop out the flesh. Mash roughly with a fork in a bowl along with lime juice, sea salt, and pepper. You want some texture, not a smooth puree.

3. Assemble

   Generously spread the avocado mixture onto the warm bread slices. Finish with a final drizzle of extra virgin olive oil and a few bits of fresh chili for a touch of heat.

Chef's tips

• Rub the garlic on the bread while it's still very hot; it will almost melt into the crumb.
• Never blend the avocado in a food processor; the chunky texture is what makes the dish.

Storage

Eat immediately. Avocado oxidizes quickly and the bread loses its crunch due to moisture.