All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Last night I tried something new. I grilled an avocado. The idea of a hot, squishy avocado is repellent but I have these Goddamn avocados from Costco & I needed to find creative ways to use them – ways not involving guacamole. I only left this guy on the grill for less than a minute – just enough to get grill marks. And the result? This might be one of my all-time favorite flavors!! Absolutely incredible! I recommend you try it as soon as possible.
Now – I also had two slices left over from my first Artisan bread effort.
I used this bread because I had it. If making this CRAZY easy bread isn’t part of your plan, no worries. Use slices of French bread or some other bread with a crusty crust.
As an aside – bruschetta – is pronounced “brusketta.”
I am often corrected when I say it this way – but I remain undeterred.
Crostini & bruschetta are the same thing.
You can top these toasted treats with a wide variety of things but, as of yesterday, grilled avocado tops my list. You really have to try it.
Also – here is how you peel & pit an avocado:
Grilled Avocado Bruschetta with Chimichurri
INGREDIENTS
Crusty read
Avocado
olive oil
lime juice
S&P to taste
DIRECTIONS
Heat the oven to 375. Arrange bread slices on a baking sheet, brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through – if undersides are not browning, turn bruschetta over once during baking. Let cool on baking sheets.
Halve the avocado. Remove the pit and peel.
Mix a TBS olive oil with a TBS lime juice. Brush this mix onto the flat side of the avocado & grill over medium heat for 30 seconds to a minute – just until the grill leaves scars. You can spin the avocado during this period to get cross grill marks.
Remove from heat, brush all over with lime & olive oil mix & dice.
Top your bruschetta slices with avocado & drizzle with chimichurri sauce. Serve to people & be considered a hero!
OR —–
Grilled Avocado, Feta Cheese & Heirloom Tomato Crostini with Basil Oil
INGREDIENTS
Crusty bread
Avocado
feta cheese
Tomatoes – diced
S&P to taste
Olive oil
lime juice
Chopped fresh basil as garnish (optional)
DIRECTIONS
Heat the oven to 375. Arrange bread slices on a baking sheet, brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through – if undersides are not browning, turn bruschetta over once during baking. Let cool on baking sheets.
Halve the avocado. Remove the pit and peel.
Mix a TBS olive oil with a TBS lime juice. Brush this mix onto the flat side of the avocado & grill over medium heat for 30 seconds to a minute – just until the grill leaves scars. You can spin the avocado during this period to get cross grill marks.
Remove from heat, brush all over with lime & olive oil mix & dice.
In a bowl, mix the grilled avocado, the feta (crumbled) and diced tomato in whatever ratio you prefer. Equal parts – or heavy on the avocado is nice. S&P to taste.
Top your crostini with this mix, drizzle with basil oil & top with chopped fresh basil (if using) & serve! Run a victory lap!
Delightful-Delicious-Delovely 