I love making bruchetta’s. It costs a bit of time but if you are making them anyway you can better make a couple of different versions. This one is really easy with a smooth avocado paste and some sun-dried tomatoes.

15 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 ciabatta
  • 1 clove of garlic
  • olive oil
  • 1 avocado
  • 2 table spoons of crème fraiche
  • ½ red chili pepper
  • 1 lime
  • sundried tomatoes

How to prepare it:

Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once its cold enough cut it into nice slim slices. Put the slices on a griddle.

Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove (cut the garlic in half, take out the root and squeeze it into the oil) and set it aside so that the garlic can really get into the olive oil.

Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye. Put the bread aside for a moment.

Squeeze the juice of the lime. Cut the chili pepper and take out the seeds. Chop the chili pepper. Peel the skin of the avocado, take out the kernel. Since you don’t need to keep the avocado into nice pieces the best thing to do is to cut the avocado in half. Take out the kernel by putting the edge of your knife to it and just take out the avocado with a spoon. Put it in your blender. Add the crème fraiche, the lime juice and the chopped chili pepper. Blend everything until it’s a soft paste.

Use the paste to cover the bread. Chop the sundried tomatoes into small pieces and place them on the avocado mousse.