Apricot Artichoke and Bruschetta Salad

Avocado and Apricot Toast Salad

Serves 4

Cut open two ripe medium sized avocadosin half, lengthwise and remove the pit  

Score with a sharp pairing knife into the two halves of flesh in both directions every ½” just to the skin

Scoop out the cubed avocado flesh and place in a bowl

Drop four ripe apricotsinto boiling water for a minute or two

Place them under cold water and remove the skins

Cut the apricots in two, removing the pit, then cut each half along the equator and then cut each quarter into three or four pieces and add to the bowl

Toast four slices of baguette½” thick over a flame until the cut surfaces have an overall charred surface

Cut each of the toasts into ½” cubes and add to that bowl

Stir the ingredients in the bowl, adding balsamic vinegarand best quality olive oilin a 1 to 3 proportion until there is a coating on the ingredients

Salt, pepper to taste