After spending hours smoking your flawless Prime Rib Roast on your Traeger, you want to have an appetizer that you can easily pull out of your hat, but will also please the masses...and you. Bruschetta, is a delightful marriage of crunchy bread, garlic and olive oil. In this case we're going to top it with a smoky, creamy and a little bit spicy avocado salsa. Since avocados are in season, we couldn't resist throwing them on the Traeger and making something fast, smoky and delicious. Despite all the snow, suggesting winter outside, this will remind you what summer tastes like.
Smoked Avocado Bruschetta
Pellet Recommendation: Alder
1 to 2 cloves of Garlic
Drizzle of Olive Oil
Drizzle of Lime Juice
1 Orange (zest and juice)
1/4 cup Olive oil
2 tablespoons Apple Cider Vinegar
1 tablespoon Honey
1/2 Shallot, thinly diced
1/2 Anaheim pepper, minced
Smoked Sea Salt & Pepper
Cut the french bread into approximately 1 1/2 inch slices. I like to cut it on the bias so that there's a larger surface area to cram with avocado goodness.
The hidden key to flavor in bruschetta is the use of the garlic clove. Before you use it in the avocado salsa, cut the clove in half and rub it on each of the slices of bread. It may seem pointless but it imparts a fresh hint of garlic to each bite. Save the clove to use later. (If it gets too beat up, you made need to get another clove of garlic.)
Slice the avocados in half and remove the pit. Drizzle both the bread slices and the avocados with olive oil. Also add a drizzle of lime juice over just the avocados.
Meanwhile, start up your Traeger, setting it on Smoke with the lid open for about 5 minutes. Then close the lid and set the temperature to 350 degrees F and let the grill preheat for approximately 10 minutes.
After it's preheated, place the bread slices and the avocados on the grill. Grill them for about 5-10 minutes or until the avocado has nice grill marks.
If you thought this super easy, hold on tight because it just gets easier from here. Zest the orange into a large bowl and then add in the juice from the orange, the olive oil, the vinegar, and the honey and whisk together.
Next take the grilled avocados and make cross-hatching slices through each of the halves so you can easily scoop out the smoky avocado flesh.
Add the avocado pieces along with the minced anaheim pepper, the diced shallot and the garlic clove (grated or minced) into the bowl and gently toss. Season to taste with Smoked Sea Salt (find out how to smoke your own here) and freshly ground pepper.
The last step is to build your bruschetta. Top each slice of bread with a generous serving of the avocado salsa and I like to finish it with another drizzle of olive oil and a sprinkle of more Smoked Sea Salt.
All that's left, Trager Nation, is to open wide and enjoy!
Here's the printer-friendly recipe:
Smoked Avocado Bruschetta.pdf (34.25 kb)