The Atlanta Journal-Constitution
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1/4 cup plus 5 tablespoons extra
virgin olive oil, divided 1 tablespoon unsalted butter,
room temperature
6 1-inch thick slices ciabatta or
focaccia
⅓ cup minced yellow onion 1 serrano pepper, stemmed and
seeded, minced 3 tablespoons chopped cilantro 2 tablespoons lemon juice Zest of 1/2 lemon
2 1/2 teaspoons sea salt, divided 1/4 teaspoon plus a pinch black
pepper, divided
3 Haas avocados, flesh cut into
1/2-inch dice
1 tablespoon chopped basil 1 teaspoon minced garlic 10 ounces cherry tomatoes, cut
in half
Dried red chili flakes, Maldon sea salt and freshly ground black pepper, for garnish
Heat a ridged grill pan over high heat, or use an outside grill. In a small bowl, beat ¼ cup olive oil and butter. Brush both sides of bread with olive oil mixture and grill, toasting both sides until well marked. Remove from grill and arrange on platter. In a medium bowl, whisk together onion, serrano pepper, cilantro, lemon juice, 2 ¼ teaspoons sea salt and ¼ teaspoon black pepper. Whisk in 3 tablespoons olive oil. Gently stir in diced avocado. Taste for seasoning. Set aside. In a medium bowl, whisk together remaining 2 tablespoons olive oil, basil, garlic, remaining ¼ teaspoon salt and pinch of black pepper. Add tomatoes and allow to marinate 20 minutes. When ready to serve, divide avocado mixture between grilled toast. Top with tomato mixture and drizzle with additional lemon juice and olive oil. Sprinkle with dried red chili flakes, Maldon sea salt and freshly ground black pepper. Serves: 6
Per serving: 444 calories (percent of calories from fat, 75), 5 grams protein, 24 grams carbohydrates, 4 grams fiber, 39 grams fat (7 grams saturated), 5 milligrams cholesterol, 952 milligrams sodium.