California Avocado season has ended.

California Avocado Bruschetta with Chile Jam

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California Avocado Bruschetta with Chile Jam



Serves: 8

Yield: 16 Bruschetta Slices
As needed Chile Jam (recipe follows)
1 Fresh California Avocado*, thinly sliced
1 baguette, sliced 1/2" thick on a bias into 16 slices
As needed Cilantro leaves for garnish
As needed Hawaiian black salt
As needed Olive oil as needed
Chile Jam (Yield: 1/2 cup)
1 apple, peeled and sliced
2 1/2 oz. sugar
1 tsp. hot sauce
As needed Pinch of red chile flakes
As needed Pinch of salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Chile Jam:

  1. Combine apple slices, sugar, hot sauce, and chile flakes in a small saucepot. Add enough water to cover apples. Cook on medium heat until the apple slices begin to fall apart, about 10-15 minutes. Remove from heat, add salt. Pour jam mixture into blender and blend until smooth. Let cool.

To Assemble:

  1. Preheat oven to 450°F. Using a pastry brush, coat one side of each baguette slice with olive oil. Place on a sheet pan olive oil side down. Place in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Let cool.
  2. Place 1-2 slices of avocado on each baguette slice. Drizzle each with 1-2 teaspoons of the chile jam. Sprinkle with cilantro leaves and Hawaiian black salt. Lightly drizzle with olive oil. Serve.

*A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Encuentro Café and Wine Bar, Oakland CA


(2 Ratings)