Number of persons:
6 – 8
Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
This is my version of the famous creamy Mexican avocado dip in combination with a grilled Bruschetta. As a tip to prevent discoloration, you can leave the pit in the dip.
Beer & Food pairing: Combine this with a delicious Saison. This beer is originally from Hainaut and is a high fermentation beer with an alcohol content of 5 to 6.5%. This beer is originally from Hainaut and is a high fermentation beer with an alcohol content of 5 to 6.5%.
- 1 big red pepper
- 3 large mature advocados
- 1 onion
- 1 tomato
- 2 green chili peppers
- 4-5 tablespoons coriander
- juice of 1 lime
- salt and cayenne pepper
- Olive oil
Advice: Finely chop the onion. Skin the tomato, remove the seeds and cut into small cubes. Carefully remove the seeds from the peppers and finely chop the peppers. Pick some fresh coriander from the garden and chop it finely.
Instructions step by step
Grill the red pepper on the BBQ or a grill pan for about 20 minutes until the skin is blackened. Turn over occasionally. Then put the pepper in a plastic bag, close it and let it cool a little.
Remove the peppers from the bag, peel the skin off and remove the seeds. Finely chop the paprika.
Cut the advocado’s in half, remove the kernel and scoop the flesh into a bowl and mash with a fork until smooth.
Stir in the roasted red pepper, the onion, tomato, green peppers, coriander and the lime juice through the advocado puree. Add salt and cayenne pepper to your taste.
Cut some slices about 1 centimeter wide from the baguette and rub it in with some olive oil. Then place it on a hot grill pan for grilling.
Spoon some guacamole on each Bruschetta and, if necessary, finish with a few rings of shallot and lets taste in combination with a delicious Saison beer.