No, this is not guacamole! I know it looks similar but you need to leave that thought at the door. Think bruschetta instead, and this version deserves to have it's own audience, it's that good...trust me.
Now, go back and look at the picture - you've now accepted this to be bruschetta and who says it should always be with tomatoes? I gave his book to my wife at Christmas, not thinking about how David's irresistibly Italian good looks would melt gelato in two seconds flat..smart move, Gerry.
David's version is just mashed ripe avocado on the bread with a drizzle of olive oil and that's okay. It's simple and the reason why I love Italian food so much.
But I changed David's recipe slightly and added garlic - lots of it - as well as a little lemon juice and some fresh basil. Make sure you grill the bread.
I think it gets a whole different flavor than doing it in the oven.
Drizzle it with a little olive oil and grill over a super high heat. Actually I never buy store - bought buttery garlic bread anymore. I like to grill some good crusty bread and then rub it with a fresh garlic clove...the best!
I skipped rubbing these ones though as there was enough garlic in the avocado mixture. Italian food never seems to offer very many heavy sauces or rich dishes, but they can still make it taste bonkers good! Sure, it's not completely void of richness.
Lasagna, baked ziti and macaroni are all on the heavier side but in general I think most of my favorite pastas are presented with a lick of sauce and a dust of Parmesan. In fact Italy is part of my lottery winnings future plan, the first three (non selfish) things I'd do if I won the lottery would be to...Spread the wealth!
There are many reasons to make this appetizer. Super Bowl Sunday is just around the corner and avocados are a great price due to everyone making the other green dip.
Avocados are good for you - recently I've been splitting them in half for the kids who love to scoop out the flesh with a spoon, and California has some of the best avocados around.
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