Avocado, Balsamic Syrup, Sea Salt, Grilled Bread
The avocado is a healthy staple in our California kitchen. Avocados are packed with vitamins, minerals and fiber and high in monounsaturated fat. They are rich in potassium, zinc, and B vitamins, as well as vitamins C, E and K. Due to their creamy texture and subtle flavor, the avocado is a perfect base for dips, drinks and even ice cream, while their coolness provides a foil to spice and heat in salsas and salads. Having said that, my favorite way to eat an avocado is on grilled bread with lemon and sea salt. When I feel extra fancy, I reduce balsamic vinegar to a viscous syrup which I paint on the avocado slices. The only adornment required is a pinch of sea salt and a shower of black pepper. It’s simple, sublime and all about the avocado.
Avocado Bruschetta with Balsamic Syrup
Serves 1 to 2
1/4 cup balsamic vinegar
1 tablespoon freshly squeezed lemon juice
Sea salt
2 slices levain bread, 1/2 inch thick
Extra-virgin olive oil
1 large garlic clove, peeled, partially smashed
1 ripe but firm Hass avocado
Freshly ground black pepper
Combine balsamic vinegar, lemon juice and a pinch of sea salt in a small saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until vinegar reduces by half and has a thick syrup consistency, about 5 minutes. Remove from heat and cool slightly.
Preheat oven broiler or grill pan. Brush bread slices on both sides with olive oil. Rub with garlic clove. Toast in oven or on pan until golden brown, turning once. Transfer to a plate.
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 the skin, keeping avocado intact. Thinly slice avocado halves crosswise. Arrange avocado slices on bread, overlapping in an accordian pattern. Brush with balsamic syrup. Sprinkle with sea salt flakes and generously season with black pepper.
If you like this, you might enjoy these recipes:
Guacamole
Shrimp and Feta Salad
Grilled Flank Steak Skewers with Chile Sauce
I love reading one of your posts, knowing I have a ripe avocado – sounds like lunch after my spinning class….
I just love this eating this, but I just call it avocado toast. I just use a squeeze of lime, now I have to use balsamic, and call it bruschetta. Much better. Thanks as always for all the inspiration.
This looks simply amazing! The balsamic reduction is a great idea.
People are so accustomed to avocado with Spanish flavors that I’ve shocked a few people when I tell them I love it best with a touch of olive oil and balsamic vinegar so you know I love this. Wishing I had purchased some from the market; you have me craving one now.
I love the idea of this–and the balsamic reduction is inspired. Never thought to pair the two.
Delicious, fresh and refined! Beautiful bruschette.
Cheers,
Rosa
I love the simplicity of this recipe! It looks fabulous! My neighbor across the street has a huge avocado tree and is wonderful about sharing…
Mmmm! Perfect for a new reason to eat avocados! Thanks for sharing!
I am very interested in the balsamic syrup, I shall try that asap. c
That’s really novel…. I’ll have to try that. My wife is a big Avocado fan.
An avocado sandwich is a thing of beauty! It has to be brown bread & I put ground cumin or garam masala on mine too! I’ m going to try balsamic next time now it sounds delish…
I always have avocados in my house in various stages of ripeness, so I will be making these treats tonight with slices of bread just coming out of the oven now…life is good.
How simple yet delicious! Wonderful idea, and a great way to highlight avocados during their prime season!
Simply stunning! I have a ripe avocado and this will be perfect on our Father’s Day menu. I love your balsamic syrup – sounds like a terrific summer staple with other produce.
These were a big hit at our Christmas party, they went so fast!