I will grill anything that comes my way. I enjoy the smoky flavour that a hot grill brings out in vegetables, meats and fruits. As much as I love eating fresh avocado, grilling it takes it to another level. It becomes richer, more buttery and the flavours enhance. I decided to combine it with a fresh tomato salsa to keep it refreshing but added crispy bacon for extra indulgence.
This crostino is my version of a BLT but adding avocado for richness.
Wine tip: Sauvignon Blanc
- 1 ripe avocado fairly firm
- 1 lemon
- 100 grams bacon
- 1 tomato
- Chili flakes to taste
- A few basil leaves
- Salt and pepper
- Olive oil
- 1 baguette or other crusty bread
Pit the avocado and slice it in 1 cm pieces. Drizzle the slices with a squeeze of lemon juice and drizzle with olive oil. Season with salt and pepper. Gently place the slices on the grill for 2-3 minutes. Once golden and with grilled marks, remove from grill. Set aside.
Chop bacon in cubes and fry in a medium high pan until crispy all over. Place on a paper towel to absorb any extra oil.
Cut the tomato in half and remove the seeds. Chop in small cubes and add a good squeeze of lemon juice. Add a few dashes of chili flakes, a drizzle of olive oil and season with salt and pepper. Toss to combine.
Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.
Add one or two slices of the grilled avocado to the toasted bread. Top with a teaspoon of the tomato salsa. Sprinkle crispy bacon on top. Add a few basil leaves and a few chili flakes. Serve room temperature.