After being away for four days on vacation and eating such nutritious snacks as Hostess Ding Dongs, chips-n-onion dip and Slim Jims, my system's in full DEFCON Level 1 mode and revolting against itself. So to appease my angry belly, I decided to make a simple HEALTHY lunch today of avocado bruschetta (pronounced [bru'sket:ta]). I've been making this dish (usually as a midnight snack) for years and never seem to tire of it. Each bite of the smooth, fresh avocado is punctuated by the crispness of the crusty warm bread...mmm, now I'm hungry again, might have to go make more!
4 slices of crusty, rustic french bread- sliced (about 1/2 inch thick)
1 ripe avocado, pitted and peeled
good quality, extra-virgin olive oil
1 large (fresh) garlic clove
red pepper flakes
sea salt and fresh ground pepper
1. Preheat oven to 400 degrees F.
2. Slice the clove of garlic crosswise and rub it on each bread slice.
3. Lightly brush the bread on both sides with olive oil (I like to use a pastry brush to do this).
4. Arrange the slices of bread on a baking sheet and cook for about 10-12 minutes or until golden.
5. Cut the avocado into small cubes and place in a bowl. Drizzle with olive oil and mix gently.
6. Spoon a portion of the chopped avocado onto each bread slice. Season with a sprinkling of sea salt, fresh ground pepper and red pepper flakes.
* Alternatively if you'd like more of a char to your bread, you can grill or broil it.