Avocado and Pepper Bruschetta / Avocado e Pepe Bruschetta
This is a typical bruschetta recipe of Italy with avocado and peppers. “When you cut into an avocado and discover perfectly smooth, creamy, pale green flesh, you can’t help but smile and think it’s your lucky day.
- 1 large avocado
- 1 yellow and 1 red bell pepper, white pith and seeds removed, and sliced into strips 3 to 4 cm long
- 2 tbsp finely grated vegetarian pecorino cheese
- Extra virgin olive oil
- Good olive oil for cooking
- 1 medium red onion, cut in half and sliced thinly, separating the slices
- 2 large garlic cloves cut in half
- 6 small basil leaves
- 2 teaspoons freshly squeezed lemon juice
- 2 large slices of toasted sourdough bread
- Grated sea salt and black pepper
- 2 tbsp balsamic vinegar glaze
- Heat the olive oil in a large frying pan and add all the peppers strips. Cook them on a low heat until they are fork tender, about 8 minutes, stirring frequently. Remove to a tray covered with paper kitchen towels to absorb excess oil.
- Meanwhile, cut the avocados in half, remove the stone, and scoop the flesh into a flat-bottomed bowl with a soup spoon. Add the cheese, lemon juice, a pinch of salt and black pepper and 1 tbsp of extra virgin olive oil. With a fork, mash and mix the ingredients together, keeping the texture creamy.
- Toast the bread on both sides and immediately rub the cut half of a garlic clove over both sides of the hot toasted sourdough bread. Lay on a plate and drizzle extra virgin olive oil over one side.
- Divide the avocado puree over the two bread slices to cover the whole surface up to the edge.
- Then, spread the onion slices over the avocado and top with the peppers and press down gently with a fork into the avocado.
- Drizzle with balsamic vinegar glaze, sprinkle the small basil leaves over the peppers and serve while still warm or cold as an antipasto.