California Avocado Bruschetta with Chile Jam
IngredientsYield: 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 2 1/2 oz. sugar 1 tsp. hot sauce Pinch of red chile flakes Pinch of salt
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados