Avocado Bruschetta
Ingredients
- 4 pcCountry bread (thickly sliced)
- 2 pcPersea americana Mill. (perfectly ripe)
- 1 pcGarlic (clove halved)
- 1 tbspLime juice (freshly squeezed)
- 2 tbspExtra virgin olive oil (first cold pressed)
- 1 pinchFleur de sel (for seasoning)
- 1 pinchBlack pepper ground (freshly ground)
- 0.5 pcHot chili pepper (finely chopped)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Avocado oxidizes quickly and the bread loses its crunch due to moisture.
