This makes 2 servings of Avocado Bruschetta with Balsamic Vinegar.
Avocado Bruschetta with Balsamic Vinegar Ingredients:
2 slices peasant bread (pain paysan) or sourdough
1 large garlic clove
Extra-virgin olive oil
1/4 cup (60 ml.) balsamic vinegar
1 teaspoon fresh lemon juice
One ripe but firm Hass avocado
Sea salt
Freshly ground black pepper
Preparing the bruschetta:
Preheat oven grill or griddle pan
Smash garlic clove with side of chef knife. Rub garlic over bread. Brush lightly with olive oil. Toast bread in oven or on griddle, turning once, until golden brown.
Prepare balsamic vinegar reduction:
In a small saucepan bring balsamic vinegar and lemon juice to a boil. Simmer until reduced by half. Set aside to cool.
Trim tip of avocado. Run knife vertically around center of avocado, cutting into flesh until knife meets the pit. Gently twist the avocado open and remove pit. Carefully remove skin, keeping avocado intact. Slice avocado horizontally in 1/4″ slices.
Arrange slices on bread in accordion pattern. Brush with balsamic syrup. Sprinkle with sea salt and freshly ground black pepper.
