Tuesday, September 02, 2008

Avocado Bruschetta

I recently took a quick trip down to Baltimore and Washington D.C. to visit with some friends before work picks up again. There were many highlights to the trip, but one dish was the clear favorite out of all the delicious things I ate. My friend Andy who is leaving D.C. shortly to start a position with the NCAA in Indianapolis picked a restaurant called Cork on 14th Street. It's a small plates kind of place that suggests accompanying the dishes with wine from their extensive list. Unfortunately I have not a single picture of the food or drink from this meal because Cork explicitly asks on their menu that people refrain from taking photos of the food or premises. I asked the waitress about the policy and she said some food blogger came in, took pictures, and then gave them a bad review. Well, boo hoo. I did as I was asked and refrained, but they really should have let me because I could write a glowing review based on my dinner there. I'm slightly annoyed at Cork from preventing me from doing my job here on Foodaphilia, so I'm just going to say, if you're in D.C. and want a nice place for dinner, you should look up Cork. And definitely order the Avocado Bruschetta, it's simple, absolutely delicious and I've never had anything like it.
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I re-created it as an appetizer over Labor Day weekend, so I'm presenting a beautiful photo and the recipe as I put it together.

You'll need just a few simple ingredients to get started:
1 baguette
1 ripe avocado
1/3 cup pistachio meats, roasted and salted
Olive Oil
Kosher Salt
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Begin by slicing the bread on an angle to get nice 1/4 inch thick slices of bread. Broil or toast the bread until lightly browned on both sides. Slice your avocado in half, remove the pit and peel back the skin. Slice the avocado thinly and lay at least two slices on to each piece of bread.
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Chop the pistachio meats up a little bit and sprinkle a good teaspoonful on top of the avocado slices. Drizzle a tiny bit of oil over the nuts and give each a sprinkling of Kosher salt. The result is a really nice crunchy, creamy, and salty way to start a meal, or just have as a snack.


  1. kdubz said...
    that looks scandalously good. there's a recipe like it, with a twist, in this month's vegetarian times: avocado chimichurri bruschetta

    along with another recipe that sounds curiously yum, for glazed chocolate-avocado cupcakes. the avocado replaces the eggs and oil.
    Lisa said...
    This looks so simple but so good! Just found your blog and I will put it in my reader.
    Anonymous said...
    I have made similar, but placing the avacado halves on a wooden plate, sprinkle with lemon juice, olive oil and sea salt. Let guests put on their baguette toasts. I love the idea of pistachio nuts, adds another layer to this delicious appetizer. Leftovers also store well due to lemon juice and oil. MMMM, I think I have to have this today!

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