MAKES 16 CROSTINI
In Southern California, we have a very personal relationship with avocados. If they don’t grow in your own backyard, then they grow in your neighbor’s backyard. Still, I’d never thought to use them warm until I was served avocado tempura at Matsuhisa, back when Nobu himself was the sushi chef there. The creamy warm avocado inside the crispy batter was so unexpected. When I got back to my kitchen, I tried grilling the avocados, which imparts a nice nutty flavor. Avocado oil has a beautiful silky texture and a neutral flavor, and it’s a healthy oil.
Sixteen 1/2-inch-thick diagonal slices from a BAGUETTE
OLIVE OIL, for brushing the crostini and avocados
1 teaspoon KOSHER SALT, plus more for the crostini and avocado
1/4 teaspoon freshly ground BLACK PEPPER
1 whole peeled GARLIC CLOVE to rub on the crostini, plus 2 GARLIC CLOVES, minced
1 large heirloom TOMATO, seeded and diced
1/4 cup pitted NIÇOISE OLIVES
1/4 cup CAPERS, rinsed and drained
3 tablespoons AVOCADO OIL OR OLIVE OIL
3 medium Hass AVOCADOS, halved and pitted
1/4 cup sliced ALMONDS, lightly toasted (see Toasting Nuts)
1 cup loosely packed wild ARUGULA
If you do not already have a grill going for other parts of this feast, fire up a charcoal grill following the instructions in Cooking with Charcoal or fire up a gas grill to high heat with the lid closed to help it get nice and hot. Alternatively, preheat the oven to 350°F.
Brush both sides of each bread slice with olive oil and season both sides with salt and some of the pepper. Put the bread slices on the grill or in the oven until they’re nicely toasted but not hard, 12 to 15 minutes. If you’re grilling the bread, you will need to turn the slices once during cooking time; this isn’t necessary if you’re toasting them in the oven. Rub one side of each toasted crostini with the garlic clove. If you’re toasting the crostini ahead of time, store them in an airtight container until it’s time to assemble them.
Gently stir together the tomato, olives, capers, avocado oil, and 1/2 teaspoon of the salt in a bowl.
Brush the insides of the avocado halves with olive oil and season with salt and some more of the pepper. Grill the avocados cut side down for 3 to 4 minutes, until they have nice grill marks and are warmed through. Scoop the avocado out of the skin into a bowl. Add the minced garlic, the remaining 1/2 teaspoon salt, and the remaining pepper, and mash well. Taste and add more salt or pepper, if you want.
To assemble the crostini, top each toast with a heaping tablespoon of avocado. Spoon about a teaspoon of the tomato mixture on top of the avocado and top that with a sprinkling of the almonds and a few pieces of arugula.