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Avocado Bruschetta with Chile Jam

From: Encuentro Cafe and Wine Bar, Oakland, CA. Yield: 16 bruschetta slices.

as needed, chile jam (recipe follows)
1 fresh California avocado, thinly sliced
1 baguette, sliced ½” thick on a bias into 16 slices
for garnish, cilantry leaves
to taste, Hawaiian black salt
as needed, olive oil
Chile Jam (yields ½up):
1 apple, peeled and sliced
2½ oz. sugar
1 tsp. hot sauce
pinch of red chile flakes
pinch of salt

For chile jam: 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.

To assemble: 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 to 2 tsp. of chile jam. Sprinkle with cilantro leaves and Hawaiian black salt. Lightly drizzle with olive oil. Serve.


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