Inspired by a recent article from one of my favorite culinary magazines, this bruschetta recipe highlights one of my all-time favorite foods: avocado. The creamy avocado slices are balanced by a burst of freshness from the tomatoes and bite of salt from the Maldon.
*If you're unable to find baby heirlooms, cherry or grape tomatoes will work as well.
Halve the heirloom tomatoes and combine them in a small bowl with the red onion and 3 tablespoons of olive oil; season with salt and pepper and stir well. Set aside to marinate.
Heat an outdoor grill to medium-high. Cut the loaves of bread in half lengthwise, brush evenly with olive oil, and season with salt and pepper to taste. Reduce the grill to medium-low and grill the loaves, cut side down, until nicely charred along the edges, about 10 minutes. Set the loaves to cool on a baking sheet.
Just before serving, finely dice the avocados and gently stir into the heirloom tomato mixture. Spoon the mixture evenly among the loaves, making sure to cover to cover the pieces of bread from end to end. Using one pinch for each loaf, sprinkle the Maldon salt evenly over the loaves. Gently move the pieces of bread to a cutting board one by one and cut into 1 ½ pieces (you may have to rearrange the tomato mixture after cutting). Set on a serving platter and sprinkly evenly with the Ricotta salata and serve.