From Encuentro Café and Wine Bar, Oakland CA; courtesy of California Avocado Commission
Makes 16 Bruschetta Slices/8 servings
1 baguette, sliced 1/2" thick on a bias into 16 slices
Olive oil, as needed
1 Fresh California Avocado*, thinly sliced
Cilantro leaves for garnish
Hawaiian black salt, as needed
Chile Jam (recipe below)
Preheat oven to 450°F. Using a pastry brush, coat one side of each baguette slice with olive oil. Place on a sheet pan olive oil side down. Place in the oven on the top rack. Toast for 5 to 6 minutes, until the bread just begins to turn golden brown. Let cool.
The Chile Jam
Makes 1/2 cup
1 apple, peeled and sliced
2-1/2 oz. sugar
1 t. hot sauce
Pinch of red chile flakes, as needed
Pinch of salt, as needed
Combine apple slices, sugar, hot sauce, and chile flakes in a small saucepot. Add enough water to cover apples. Cook on medium heat until the apple slices begin to fall apart, about 10 to 15 minutes. Remove from heat, add salt. Pour jam mixture into blender and blend until smooth. Let cool.
To Assemble: Place 1 to 2 slices of avocado on each baguette slice. Drizzle each with 1 to 2 teaspoons of the chile jam. Sprinkle with cilantro leaves and Hawaiian black salt. Lightly drizzle with olive oil. Serve.
*A large Fresh California Avocado weighs about 8 oz.