| BLT/ | |
| 12 | ½-inch slices Tuscan bread |
| 2 | tablespoons extra-virgin olive oil |
| Salt and white pepper, to taste | |
| 1 | garlic clove |
| ½ | pound bacon, lardon cut |
| ½ | pint grape tomatoes |
| 1 | head frisée, light green and white parts only |
| 1 | tablespoon red wine vinegar |
| Avocado Puree/ | |
| 1 | peeled avocado, seeded |
| 1 | tablespoon lemon juice |
| Aioli/ | |
| 1 | egg yolk |
| 1 | tablespoon red wine vinegar |
| 1½ | teaspoons Dijon mustard |
| 1 | garlic clove, chopped |
| 1 | tablespoon salt |
| Black pepper, to taste | |
| 2 | cups canola oil |
| Water, as needed | |
| Lemon juice, to taste | |
Toast bread at 400°F until golden (about 8 minutes). Sprinkle with olive oil and salt and pepper and rub with garlic clove. Set aside.
Blanch the lardons. Once they are boiling, remove and drain, then slowly sauté until lightly golden. Puree the avocado with lemon juice and set aside.
Make the aioli by blending egg yolk, 1 tablespoon red wine vinegar, mustard and chopped garlic in a blender with 1 tablespoon salt and a few grinds of pepper. Slowly add the canola oil, adding a tablespoon of water at a time if it becomes too thick. Season with salt, pepper and lemon juice, if needed.
Fold the avocado puree into the aioli. Toss the lardons, tomatoes, frisée, remaining extra-virgin olive oil, red wine vinegar, salt and white pepper. Brush the bread with the avocado aioli, place topping on the bruschetta and serve.
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best paired with
To further enhance this dish, serve with GREY GOOSE ® LA POIRE GINGER JOY.
