Avocado, Smoked Oyster, and Pistachio Bruschetta

1. 1

   Heat the pistachios in a small, dry skillet over medium heat, shaking the pan frequently, until they are very fragrant and starting to brown in spots, 2 or 3 minutes.

2. 2

   Immediately transfer them to a bowl to stop the cooking.

3. 3

   In a small bowl, toss the oysters with the pimenton.

4. 4

   Preheat the broiler with the rack set 4 to 5 inches from the flame or element.

5. 5

   Broil the bread on one side until very dark brown, even slightly blackened in spots, 2 or 3 minutes.

6. 6

   Transfer to a plate.

7. 7

   Divide the avocado flesh between the two bread slices and spread with a knife.

8. 8

   Top with the oysters, then the green olives and pistachios.

9. 9

   Sprinkle with a little salt, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.