California Avocado Bruschetta with Chile Jam
|Yield: 16 Bruschetta Slices|
|Chile Jam (recipe follows)|
|1||Fresh California Avocado*, thinly sliced|
|1||baguette, sliced 1/2" thick on a bias into 16 slices|
|As needed||Cilantro leaves for garnish|
|As needed||Hawaiian black salt|
|As needed||Olive oil as needed|
|Chile Jam (Yield: 1/2 cup)|
|1||apple, peeled and sliced|
|Pinch of red chile flakes|
|Pinch of salt|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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 10-15 minutes. Remove from heat, add salt. Pour jam mixture into blender and blend until smooth. Let cool.
- 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 5-6 minutes, until the bread just begins to turn golden brown. Let cool.
- Place 1-2 slices of avocado on each baguette slice. Drizzle each with 1-2 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.