Ingredients
Good bread, high quality olive oil
crushed red pepper flakes
avocados
sea salt
Preparation
Once the coals were blazing hot (but still about 15 minutes from being ready for the steak and fish), I threw eight slices of bread on the grill. When they began to take a char, I plucked them off and rubbed one side of each with a cut clove of garlic. I then layered the toasts with buttery avocado slices, doused them with good extra-virgin olive oil, and finished them with a sprinkling of sea salt and crushed red pepper flakes.
