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1
Cut the bread diagonally to get longer slices, about 3/4 inch thick.
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2
Dribble some extra virgin olive oil on both sides of the slice and then chargrill the bread.
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3
Place the bacon under the grill and cook till crispy.
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4
Prepare the avocado by halving it and removing the stone, peeling off the skin to leave the flesh that should then be sliced thinly.
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5
Pour some lemon juice over the slices.
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6
When the bread is ready, remove it from the chargrill and rub a clove of garlic over the surface of the bread.
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7
Spread some tapenade on both slices of the bread.
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8
On top of each slice, place some slices of avocado and tomato.
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9
In a bowl, mix some pesto with extra virgin olive oil and balsamic vinegar (4 parts oil to 1 part vinegar) to make a dressing.
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10
Spoon the dressing over the top of the bruschetta slices.
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11
Add in some slices of the red onion and a sprinkling of rock salt to the top of the bruschetta.
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12
With a pair of tongs, place 3 slices of bacon on top of each bruschetta slice and garnish with any remaining avocado.
