Every now and then something really fast for an aperitif on the fly it takes and, because when I see avocados ripen to perfection I can not resist, I bought one magnificent and I decided to prepare bruschetta with guacamole. Spicy of course: What I see is a very spicy Chili bought at ethnic market of piazza Vittorio in Rome I unwisely tasted to ensure its spiciness. Terrible, lips swollen for 3 hours, then you use of chili peppers for humans. Coming to bruschetta, I made my own version of guacamole with avocado, red onion, Chili, Salt, olive oil and lemon. Then boiled eggs but soft, with the yellow Fondant to perfection, and some pomegranate bean just to give a touch of acidity and crispness. Now I will say the phrase ever: a glass of bubbles and the drink is ready!
Ingredients for 4 people (bruschetta 2 each):
- 1 ripe avocado
- fresh chilli as required
- salt and pepper
- extra virgin olive oil as required
- half a red onion of Tropea
- lime juice or lemon, to taste
- 2 eggs
- a handful of pomegranate seeds
- 8 slices of homemade bread
Peel the avocado, remove the seeds and cut into small pieces, place them in a bowl and dress with lemon juice (so it does not oxidize losing that Nice green color). Thinly chop the onion finely and a small piece of chili pepper. Mix the onion and chilli with avocado adding a drizzle of extra virgin olive oil: mixing the avocado will become naturally creamy. Season with salt and pepper.
Put the eggs in a pan, blankets of water to which you add a teaspoon of white vinegar. Since the boiling point calculate 7 minutes, then cool the eggs under running water. Peel and cut them first in half and then into quarters.
Toast the bread in a hot grill, then season with the guacamole, place over each Crouton a quarter of egg, a slice of red pepper and some grain of Pomegranate. Bon appétit!