D’Arcy and Ray Arpke of Euphemia Haye
D’Arcy’s Avocado Bruschetta by D’Arcy Arpke co-owner of Euphemia Haye, Longboat Key, Florida
If you love Avocado like I do, as well as Bruschetta, here is a perfect combination to try!
Serves 6 people
1 loaf crusty bread, Italian style
½ cup extra-virgin olive oil
2-3 ripe avocados, halved and pitted
3-4 cloves of fresh garlic
1 large ripe tomato, peeled, seeded, and roughly chopped
Grain mustard vinaigrette
6 portions of field greens, tossed in grain mustard vinaigrette
3 oz. chopped hazelnuts
1 lemon, cut into wedges
4-5 oz. goat cheese, cut into ½-inch rounds
Cut the loaf of bread in slices about ¾ inch thick, approximately 6 slices. Lightly brush the bread slices with olive oil. Grill slices over hot coals or a gas grill until toasted. Rub the fresh garlic evenly over the crusted portion. The toast will act like sandpaper on the garlic.
Scoop the avocado onto the bruschettas, then coarsely and evenly mash with a dinner fork. Cut the bruschettas on a diagonal.
Place even amounts of field greens on 6 salad plates. Crisscross the bruschetta diagonals on the greens. Sprinkle chopped tomatoes evenly over the mashed avocado. Press the goat cheese rounds into the chopped hazelnuts and use them to garnish each plate along with a lemon wedge. Drizzle the remaining olive oil over the mashed avocado.