| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Loaf of bread; e.g. bloomer |
| 1/4 |
|
Red onion; sliced |
| 6 |
|
Strips bacon |
| 1 |
|
Clove garlic |
| 1 |
|
Avocado; sliced |
| 2 |
|
Tomatoes; sliced |
|
|
Olive oil |
|
|
Balsamic vinegar |
|
|
Salt and pepper |
| 3 |
ts |
Pesto |
| 1/4 |
|
Lemon; squeezed |
| 2 |
ts |
Tapenade; (black olive paste) |
INSTRUCTIONS
Cut the bread diagonally to get longer slices, about 3/4 inch thick.
Dribble some olive oil on both sides of the slice and then chargrill
the bread.
Place the bacon under the grill and cook until crispy. Prepare the
avocado by halving it and removing the stone, peeling off the skin to
leave the flesh which should then be sliced thinly. Pour some lemon
juice over the slices.
When the bread is ready, remove it from the chargrill and rub a clove
of garlic over the surface of the bread. Spread some tapenade on both
slices of the bread. On top of each slice, place some slices of
avocado and tomato.
In a bowl, mix some pesto with olive oil and balsamic vinegar (4
parts oil to 1 part vinegar) to make a dressing. Spoon the dressing
over the top of the bruschetta slices. Add some slices of the red
onion and a sprinkling of rock salt to the top of the bruschetta.
With a pair of tongs, place 3 slices of bacon on top of each
bruschetta slice and garnish with any remaining avocado.
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