Bruschetta all'Avocado

I said that I’d post the adult purple pizza next, but I got so excited about this little dish that I hope you don’t mind the interruption. Avocados are in season right now, and this is a lovely way to eat them; creamy, on good bread, and with a light background of garlic.

For Spread
3 medium sized avocados
Juice of half a Meyer lemon
1 Tablespoon capers, not rinsed
1 Tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
Coarse salt & fresh cracked pepper to taste

Cut the avocados in half and scoop out the pulp into a food processor. Add the rest of the ingredients and pulse to combine to desired texture.

For Bread
Slices of good French bread or other favorite
Extra virgin olive oil for brushing
1 garlic clove, cut in half

Heat the grill or broiler to high. Brush one side of the bread lightly with olive oil. Grill or broil the side with the oil until golden brown and crispy. Remove from heat, and immediately rub the toasted side lightly with the garlic clove.

Top bread with the avocado mixture. Sprinkle with dill if desired.

Recipe & picture by Laura Flowers