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Author Notes: This is my favorite way to eat an avocado. It's almost hard to call this a recipe, since it's so minimal, yet each simple ingredient plays a role in showcasing the gorgeous avocado without overpowering it's flavor or diminishing its texture. —TasteFood
Serves 1 to 2
- 1/4 cup balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- Sea salt
- 2 slices levain bread, 1/2 inch thick
- Extra-virgin olive oil
- 1 large garlic clove, peeled, partially smashed
- 1 ripe but firm Hass avocado
- Freshly ground black pepper
- Combine balsamic vinegar, lemon juice and a pinch of sea salt in a small saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until vinegar reduces by half and has a thick syrup consistency, 5 to 7 minutes. Remove from heat and cool slightly.
- Preheat oven broiler or grill pan. Brush bread slices on both sides with olive oil. Rub with garlic clove. Toast in oven or on pan until golden brown, turning once. Transfer to a plate.
- Trim tip of avocado. Run knife vertically around center of avocado, cutting into flesh until knife meets the pit. Gently twist the avocado open and remove pit. Carefully remove the skin, keeping avocado intact. Thinly slice avocado halves crosswise.
- Arrange avocado slices on bread, overlapping in an accordian pattern. Brush with balsamic syrup. Sprinkle with sea salt flakes and generously season with black pepper.
- This recipe was entered in the contest for Your Best Avocados
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