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California Avocado Bruschetta with Chile Jam

Recipe for bruschetta with chile jam

You can find this recipe at El Restaurante

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.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

Recipes

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