Grilled Avocado Bruschetta with Chimichurri & Grilled Avocado, Feta Cheese & Heirloom Tomato Crostini with Basil Oil

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

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.

Image

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:

Image

PRINT THIS RECIPE

Grilled Avocado Bruschetta with Chimichurri

INGREDIENTS

Crusty read

Chimichurri Sauce

Avocado

olive oil

lime juice

S&P to taste

ImageImage

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 —–

Image

PRINT THIS RECIPE

Grilled Avocado, Feta Cheese & Heirloom Tomato Crostini with Basil Oil

INGREDIENTS

Crusty bread

Basil oil

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!

PRINT THIS RECIPE

Image

Chimichurri Sauce

2 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

No tales to tell on this one.  Chimichurri is traditionally used on grilled meats & the idea of that combo makes me want to start eating steak again.  But – I will not.  I will just find other uses for this EASY & delicious sauce.  It is so pretty, too.  Later – I will post a dish that incorporates using this stuff.

PRINT THIS RECIPE

Chimichurri Sauce

INGREDIENTS

4 or more garlic cloves

2 cups fresh Italian parsley

1 cup fresh cilantro

5 hot peppers (I used 4 serrano & 1 jalapeno) – seeded (or more if you love heat)

5 scallions (ends cut off)

1 tsp dry oregano (or 3 fresh sprigs)

1 tsp lime zest

1 tsp lime juice (with more to be added at the end to your taste)

S&P to taste

3/4 cup (or more – if you like this sauce thinner) olive oil

ImageImageImage

DIRECTIONS

Puree in a food processor.  Add lime & salt & pepper to taste.  Add more hot pepper – to taste – and blend smooth.

PRINT THIS RECIPE

Image