Breakfast avocado bruschetta
In the Caribbean, in-season avocados can be found everywhere from small roadside stalls to the supermarket. Here's a simple way to prepare avocados and enjoy them for breakfast.
With advancements made in growing and planting food, in many countries, certain fruits and vegetables can be found all year round. While it is a plus for some, it seems to fly in the face of seasonal food. What do you think?
Here in the Caribbean, even though we have a year-round tropical environment in which certain produce thrive, they are not necessarily available all the time. At various times of the year it gets too humid, too wet, or too dry. Butterflies, and other insects that are prevalent at varying times throughout the year affect the planting and harvesting of certain foods. The soil itself needs time to recover from each planting as well as the plants and trees from harvesting. It is the same with seafood, at different times of the year you get only certain types of fish. In very many ways, we continue to eat seasonally.
Avocados (sometimes called pears or zaboka) are currently in season. Open-air markets, supermarkets, and small roadside stalls are all stocked with the pear-shaped to round, green to purple fruit in varying sizes. We like to eat it simply – halved with a sprinkling of salt or just as is. Another way is to serve it sliced along with breakfast or lunch. I especially like it on toast – mashed or sliced.
Made in the style of a bruschetta, I toasted artisan-style homemade bread then rubbed the crust with cut garlic, layered the sliced avocado and dressed it with the limey-brine of Lime Pepper Sauce, along with freshly ground black pepper. The softened pepper from the pepper sauce was mashed lightly with the back of a spoon and carelessly smudged over the avocado.
On another occasion, I mashed the avocado and added thinly sliced green onions/scallions along with some of the Lime Pepper Sauce and generously smeared it over toast.
Related post on Tastes Like Home: Cheesy herby toasts
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.