Recipe inspired by Cork Wine Bar in Washington, DC. located at 1720 14th Street, N.W.
Washington, D.C. 20009
Every time I am in DC I stop in at Cork Wine Bar for a fabulously recommended glass of wine by their expert bartenders and some small plates. My absolute favorite is the avocado-pistachio bruschetta. This is my recreation of it for others to enjoy.
- 1 country loaf or baguette
- 2-3 ripe avocados depending on size
- 1/2 cup chopped pistachios, roasted and salted (Costco and Whole Food’s sells them already shelled, roasted and salted)
- Roasted Pistachio Oil (sold at specialty food stores and Trader Joe’s)
- Olive Oil
- Sea Salt
Begin by slicing the bread on an angle to get 1/2 inch thick slices of bread. Brush the bread with a little bit of the olive oil. Grill the bread until lightly browned on both sides. Slice the avocados in half, remove the pit and peel back the skin. Slice the halves of avocado as thin as possible, I find that a serrated knife allows you to get the thinnest slices, and lay at least two or three slices on each piece of bread. Sprinkle a good teaspoonful of pistachios on top of the avocado slices. Drizzle a tiny bit of pistachio oil over the nuts and give each a sprinkling of sea salt. Server on a platter immediately.