Black bread bruschettas with spicy Gorgonzola PDO, avocado, lime, pink pepper and eggs
4 slices Black bread
2 Avocado ((ripe))
120 g Spicy Gorgonzola PDO
Extra virgin olive oil
Brush the slices of black bread with evo oil and toast them on both sides on a grill.
Meanwhile prepare the avocado cream. Add the peeled and seedless avocado, the lime juice, a few grains of pink pepper, 2 tablespoons of evo oil and a pinch of salt in a mortar. Crush the compound with a pestle until the cream is soft yet not perfectly smooth.
Boil the eggs: put them in a pan with cold water and as the water starts boiling cook them for 9 minutes. Cool under cold water, peel the eggs and cut them in wedges.
Start composing the bread bruschettas: spread the avocado cream on the base, add the boiled eggs and crumble the spicy gorgonzola on top. Garnish with pink pepper and a drizzle of evo oil.