Avocado Bruschetta

No, this is not guacamole! I know it looks similar but you need to leave that thought at the door. Think bruschetta instead, and this version deserves to have it's own audience, it's that good...trust me. Now, go back and look at the picture - you've now accepted this to be bruschetta and who says it should always be with tomatoes? Not David Rocco, Italian cook and host of the Cooking Channel's Dolce Vita. I gave his book to my wife at Christmas, not thinking about how David's irresistibly Italian good looks would melt gelato in two seconds flat..smart move, Gerry. Whoops.

David's version is just mashed ripe avocado on the bread with a drizzle of olive oil and that's okay. It's simple and the reason why I love Italian food so much. But I changed David's recipe slightly and added garlic - lots of it - as well as a little lemon juice and some fresh basil. Make sure you grill the bread. I think it gets a whole different flavor than doing it in the oven. Drizzle it with a little olive oil and grill over a super high heat. Actually I never buy store - bought buttery garlic bread anymore. I like to grill some good crusty bread and then rub it with a fresh garlic clove...the best! I skipped rubbing these ones though as there was enough garlic in the avocado mixture.

Italian food never seems to offer very many heavy sauces or rich dishes, but they can still make it taste bonkers good! Sure, it's not completely void of richness. Lasagna, baked ziti and macaroni are all on the heavier side but in general I think most of my favorite pastas are presented with a lick of sauce and a dust of Parmesan. In fact Italy is part of my lottery winnings future plan, the first three (non selfish) things I'd do if I won the lottery would be to...

Spread the wealth! Of course I'd share...some.

Acquire cars - lots and lots of old cars.

Go to Italy - Take a long vacation in Tuscany and attend a culinary program.

Ah, lotto wishes have made me digress.

There are many reasons to make this appetizer. Super Bowl Sunday is just around the corner and avocados are a great price due to everyone making the other green dip. Avocados are good for you - recently I've been splitting them in half for the kids who love to scoop out the flesh with a spoon, and California has some of the best avocados around. Check out the California Avocado Commission for great recipes and information. But even if you don't make this for game day, make it soon because its freaking delicious!


Recipe for Avocado Bruschetta: adapted from David Rocco

Prep Time- 15 minutes    Cook Time- 3-4 minutes    Serves- about 8 bruschetta slices

1 crusty french baguette
Olive oil
2 ripe avocados
1 teaspoon fresh lemon juice
1 teaspoon fresh minced garlic
1 Tablespoon fresh chopped basil
Salt and pepper to taste

Heat the grill until very hot. Cut eight slices of the bread about a half inch thick and on the diagonal. Drizzle one side with some olive oil.

Place on the grill and toast for about two minutes each side. Don't leave them as they burn very quickly! Once they're toasted, leave to the side and make the avocado.

Place the avocados in a bowl and mash with a fork. Add the lemon juice, garlic, basil, salt and pepper. Stir gently to combine.

Spoon onto each bruschetta slice. Drizzle some more olive oil over the avocado and serve at once.